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Sausages & Savoy – Lincolnshire's Autumnal Treasures

Despite the last minute late sunshine we are enjoying this week, we know that the crisp Autumn weather is right around the corner. Autumn seasonal produce is perfect for more hearty and warming menus. Here are our recommendations for Autumnal additions to your menu.

SAVOY & RED CABBAGE

Grown in the rich Lincolnshire soil, our cabbages are as fresh as can be. Braised Savoy or red cabbage are fantastically cost effective and versatile side dishes that can be made in advance of service. Our produce preparation facility produces shredded red and green cabbage to help save time and waste in your kitchen.

View our selection here.

Lincolnshire Cabbages

C.J. Lincolnshire Sausages

C.J. BUTCHERS PREMIUM LINCOLNSHIRE SAUSAGES

Made by our experienced butchers in our on-site butchery, these sausages are superb. The recipe was created by both our butchers and development chefs who had the aim of creating the perfect Lincolnshire sausage.

View our award-winning sausages. 

Bangers & Mash

Bangers and mash is always on the top 10 list of menu favourites, plating with Lincolnshire grown braised buttery Savoy cabbage will give it a seasonal edge. For Bangers and mash with a twist, serve a creamy and savoy loaded colcannon instead of plain mash. We love mash made with Marfona potatoes, they have a naturally buttery flavour and the right consistency for marvellous mash.

Bangers & Mash

SAUSAGES, PUY LENTILS & BRAISED SAVOY

Buttery braised savoy with bacon is irresistible with sausages and delicately peppery puy lentils. Braised red cabbage with apple works equally well adding a tangy sweetness. For a vegan version, keep the lentils, swap the butter and bacon for a Vegan margarine like this one and serve with Quorn's Vegan Cumberland SausagesThese Knorr Gravy Granules are suitable for Vegans.

SAUSAGE BARRA GALLEGA WITH RED ONION MARMALADE

Kitchen Garden’s Red Onion Marmalade is sweet, sticky, rich, and glorious smothered on sausages. For the ultimate sausage baguette on your lunchtime or breakfast menu, nestle two freshly cooked sausages in a Chefs’ Selections Barra Gallega and top liberally with the onion marmalade. Our baguette bags and baguette trays are the solution for offering this as a take-out option.

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