Happy British Sausage Week, peeps! Did you know that British Sausage Week (31st October – 6th November 2016) was in its 19th year? The idea behind it (other than a good excuse to eat sausages) is to highlight the fact there is a wide range of pork sausages being produced today by British pig farmers.
Sausages in Britain are also of high quality and mostly made from fresh pork meat rather than processed meat. I don’t know about you, but when I get sausages, I always look for the Red Tractor logo, as it is a seal of approval showing the sausages have been produced responsibly and you are getting quality food you can trust.
We have sausages every single week in our house. It is one of those versatile ingredients that make everyone happy, whether they are in a stew, in pasta sauce, served cold, in pastry or grilled and served for breakfast. They are versatile and we love them!
Sausages make my life easier, especially mid-week when homework is due, the children need a bath and everyone is cranky and starving. I can just plop some sausages with some mustard and honey in the oven, get the children bathed and changed into their pyjamas before we come back to a delicious dinner.
In fact, we had bangers and mash earlier this week and sausage burgers for dinner tonight. Our tasty sausage burgers are easy to make and they are bursting with flavours. I did not hear a peep out of the children as they were having their dinner (always a good sign!). Check these babies!
As I was planning this recipe, I made sure Jumpy could eat the same as us. I simply had to make a couple of easy substitutions. She had a ‘free from’ Schär ciabatta bun and I used egg-free mayonnaise in her coleslaw.
When I started getting our dinner ready, all four of my children wanted to get involved! I gave them different jobs and everyone was happy (when they stopped arguing).
Jumpy finished chopping the onions, Crevette and Beanie grated the carrots together, then Wriggly took over (kind of).
Beanie was really keen to be my little sous-chef today so I gave her the responsibility of turning the sausage meat mixture into burgers.
She expertly folded in the parsley with her hands (the mere thought of doing that makes me want to gag – I always use a spoon!).
She then carefully shaped the mixture into meat balls.
Last but not least, she flattened them with the palm of her hand.
Can you see the beautiful Mehndi pattern on her hand? They celebrated Diwali in Beanie’s school this week and she was delighted to be allowed to choose a Mehndi design yesterday. She is desperate to keep the Henna tattoo on her hand for as long as possible, so convincing her to have a shower tomorrow morning might be a bit of a challenge. Wish me luck!
Tasty Sausage Burgers
- 1/2 a red onion roughly chopped
- 1 tablespoon tomato ketchup
- 1 tablespoon Oyster sauce
- 6 ‘free from’ pork sausages
- 1 flax egg or an egg yolk if not egg-free
- A handful flat-leaf parsley chopped
For the Coleslaw
- 1/8 th red cabbage 125g, thinly sliced
- 1 carrot 125g, peeled, grated and roughly dried in a tea towel
- 1/4 red onion peeled and thinly sliced
- 4 tablespoons mayonnaise
- 4 lettuce leaves
- 4 grilled rashers streaky smoked bacon
- 4 slices Cheddar cheese
- 4 ciabatta rolls cut lengthways
- salad & corn on the cob
- Place the onion, ketchup and oyster sauce in a food processor with 2 tablespoons of water and blend to obtain a paste.
- Empty the sausage meat into a large bowl, discarding the skin. Using a handheld mixer, stir through the onion mixture, flax egg until thoroughly combined. Fold in the parsley.
- Make 4 meatballs out of the mixture and flatten with the palm of your hand. Place on a plate, cover and refrigerate for an hour.
- In the meantime, make the coleslaw. In a large bowl, mix together the cabbage, carrot and onion. Add the mayonnaise and mix well.
- To cook the burgers, heat a griddle or large frying pan without any extra fat. Fry for 6 minutes on one side or until golden, then flip and repeat on the other side.
- While the burgers are cooking, prep the vegetables, fry the bacon and lightly toast the insides of the ciabatta buns on the grill.
- Place the cooked burgers on a baking sheet, put a slice of cheese on each, then pop under the grill to melt.
- Sit the burgers on their buns, then place the bacon and salad on top.
- Serve with the coleslaw and steamed vegetables.
Have you been celebrating British Sausage Week this week?
Disclosure: This post is sponsored by Love Pork. All opinions and photos are my own.
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