Celebrate British Sausage Week!
Plenty of Hampshire Fare members are making the most of British Sausage Week. Perhaps most exciting is the news that Ambrose Sausages are through to the top 3 finalists for the South East Region for the BPEX Sausage Week Competition from over 400 entries. They will find out if they have won on 5th November – good luck!
Butchers Owtons, Hockey's Farm Shop and Uptons of Bassett have a wealth of sausage based treats in their shops. Owtons will be launching a limited edition pork and roasted pumpkin sausage on Monday 3rd November proceeds of which will also support childrens’ hospice charity Shooting Star Chase with Owtons donating a pound for every kilo of sausage sold, and in addition, the pumpkin supplier, Harvest Fine Foods, also donating 50p for every kilo of pumpkin purchased by Owtons. Throughout the week, Owtons will also be basing their Cook and Serve range around reinventing the sausage. Products will include sausage stuffed peppers, sausage lattice and many more.
Hockey's Farm Shop will be selling many different varieties of sausages produced using their own rare breed British Lop pork as well as beef, lamb and venision. The also have a gluten-free range! Their Little Rippers (pork with a hint of chilli) are the perfect bangers for bonfire parties.
Butchers Owtons, Hockey's Farm Shop and Uptons of Bassett have a wealth of sausage based treats in their shops. Owtons will be launching a limited edition pork and roasted pumpkin sausage on Monday 3rd November proceeds of which will also support childrens’ hospice charity Shooting Star Chase with Owtons donating a pound for every kilo of sausage sold, and in addition, the pumpkin supplier, Harvest Fine Foods, also donating 50p for every kilo of pumpkin purchased by Owtons. Throughout the week, Owtons will also be basing their Cook and Serve range around reinventing the sausage. Products will include sausage stuffed peppers, sausage lattice and many more.
Hockey's Farm Shop will be selling many different varieties of sausages produced using their own rare breed British Lop pork as well as beef, lamb and venision. The also have a gluten-free range! Their Little Rippers (pork with a hint of chilli) are the perfect bangers for bonfire parties.
Uptons of Bassett are making sausages all week, and will have plenty of samples in the shop. There’s also a special offer – buy 2lbs of sausage and get an extra lb free – the catch is that you must ask in pounds and ounces not kilograms or the offer doesn;t apply!!
You can dine out on sausage based fare at the Fox & Hounds, Lyndhurst , running a fun Sausage Menu through the week, with a choice of five different sausages each day to sample, including Owton’s special Pork & Roast Pumpkin (available every day from the 3rd to the 9th), as will the Bat & Ball, Waterlooville.
The chefs at Highbury College will be cooking up a pheasant prune & juniper sausage and the University of Winchester, which has been working on its menus to incorporate a lot more local and ethical products, has switched to organic sausages from their supplier Solent Butchers. The university canteens will be offering a number of different sausage based dishes throughout next week to celebrate and will be doing a tasting session for students on Bonfire night (well lunchtime!!)
The Water Garden Café in Romsey are also offering sausages on the menu all week!
So plenty of opportunity to sample Hampshire’s finest sausages this British Sausage Week – enjoy!