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Aubrey Allen adds multi-cultural sizzle to British bangers

26 October 2011 by
Aubrey Allen adds multi-cultural sizzle to British bangers

Leading UK catering butcher http://www.caterersearch.com/Articles/26/10/2011/340825/1912-recipe-crowned-as-the-BPEX-catering-sausage-of-the.htm" target="_blank" rel="noreferrer">Aubrey Allen](http://www.aubreyallen.co.uk) has added a multi-cultural sizzle to its line of bangers to help pubs and restaurants celebrate [British Sausage Week](http://www.lovepork.co.uk).

The new sausages, based on authentic and traditional recipes, reflect the multi-cultural diversity of its West Midlands location. All are made from home-reared, free-range British pork mixed with freshly-ground spices.

They include two gold award winners in the recent [BPEX Foodservice Sausage of the Year awards - Goan Pork, an Indian-influenced banger with hints of ginger and coconut and the Cajun-style Jerk Pork sausages based on a Jamaican recipe

The third newcomer, a kielbasa-style Polish sausage, complements the group's popular Cantonese-style Ginger and Spring Onion Sausage.

Other option's include Aubrey Allen's award-winning Warwickshire Whizzer (a blend of pork, chilli, mustard seeds and paprika), the sage and black pepper seasoned
Cotswold Pork Sausages, Jumbo Pork and Pigs in Blankets (miniature sausages wrapped in bacon)

Aubrey Allen produces nearly 55 tonnes of speciality sausages a year which, if strung together, would stretch from Leamington Spa to London.

• British Sausage Week runs from 31 October to 6 November and embraces two key banger-eating occasions - Halloween and Bonfire Night.

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