Sausage and mash

Classic pub food is never more appealing than at this time of year, as the weather cools customers seek cosy interiors and comfort food.

And with British sausage week also falling in early November these simple classics with a twist will keep your customers coming back for more.

Cumberland sixes with roast onion gravy

Serve Brakes Premiere Cumberland Sausages (F 33182) with mash (F 3945), choice garden peas (F 4753), fine green beans (C 10435) topped with roast onion gravy (F 32910).  Simple!

Pork eights with apple, cheddar and sage mash

Combine mashed potato (F 3945), with apple sauce (A 35510), Cheddar (C 71268), butter (C 15806) and seasoning. Oven cook the sausages (F 3652). Serve with gravy (A 33831) and steamed savoy cabbage (C 10467). Garnish with caramelised apple slices.

Venison & pork sixes with beetroot & horseradish mash

Add blitzed cooked beetroot (C 10604) to mashed potato (F 3495), butter (C 15806), horseradish sauce (A 88387) and season. Serve with sausages (C 71896), roasted vegetables and sauce reduction of red wine (A 87900), demi glace (A 10718) and onion confit (A 89351).

Lincolnshire, butternut squash & sweet potato mash

Sausages (F 31209) with mashed roasted butternut squash and sweet potato (C 450662), bacons strips (C 71892) served with a sauce reduction of  red wine (A 87900), demi glace (A 10718), balsamic vinegar (A 86027) and thyme (C 12062) and steamed tenderstem broccoli (C 450069).