Celebrate National Sausage Week with Archer’s Butchers: 3 Recipes that make the humble banger larger than life.
Hello, Jamie here from Archer’s Butchers!
As multi-award-winning sausage champions based in Norwich, there’s no week we look forward to more than National Sausage Week – a celebration of everything we love about the great British sausage!
This year, National Sausage Week runs from 28th October 2024 to 3rd November 2024, a time for meat lovers across the country to really indulge in their favourite flavours and discover something new.
The sausage has a long and rich history. Did you know that sausages date back over 2,000 years?
Ancient cultures, from the Greeks to the Romans, were crafting early versions of the sausages we know and love today.
We’ve been trying for almost a century here at Archer’s, we keep the tradition alive by blending classic techniques with modern twists, making sure each of our sausages is crafted with passion, skill, and top-quality ingredients.
Our team has been dedicated to creating unique recipes, perfecting our flavours, and delivering sausages that have been recognised nationally, for the past eight years. – which is a huge honour!
National Sausage Week gives us a chance to showcase some of our award-winning creations, from traditional pork and herb to inventive blends you won’t find anywhere else.
So, whether you’re a loyal fan or new to Archer’s Butchers, make sure to join us in celebrating National Sausage Week. It’s really become a delicious tradition
In true Archer’s Style, we’ve picked some great National Sausage Week recipes that make a perfect base for our bangers. We’ve added a nice selection of tastes and complexities of cooking, so why not read on, pick you favourite and create something warm and tasty this Autumn.
Tom’s tribute to The Hairy Bikers’ iconic sausage casserole, with a comforting twist on this hearty dish.
Smoky Sausage & Bean Casserole
Serves: 6
Prep Time: Less than 30 minutes
Cook Time: 45 minutes
Ingredients
1–2 tbsp olive oil
8 Archers sausages. Pick your best flavours, we have a few to choose from.
4 rashers smoked bacon, cut into bite-sized pieces
2 large red onions, sliced
3 garlic cloves, minced
1 tsp smoked paprika
1 red bell pepper, diced
1 large carrot, diced
400g tin chopped tomatoes
300ml chicken or vegetable stock
1 tbsp tomato purée
1 tbsp Worcestershire sauce
1 tbsp maple syrup or dark brown sugar
1 tsp dried Italian herbs
2 bay leaves
3–4 sprigs fresh thyme
100ml dark beer (optional, for a richer flavour)
400g tin cannellini or butter beans, drained and rinsed
Salt and freshly ground black pepper
Chopped fresh parsley, to garnish
Crusty bread or mashed potatoes, to serve
Method
Brown the Sausages and Bacon
Heat 1 tablespoon of olive oil in a large, non-stick frying pan over medium heat. Add the sausages and cook for about 8–10 minutes, turning occasionally until browned all over. Transfer the sausages to a large saucepan or flameproof casserole dish and set aside.
Cook the Bacon and Veggies
In the same frying pan, add the bacon pieces and cook until crisp. Add the red onions, garlic, and smoked paprika, and sauté for another 5 minutes until the onions are soft and slightly caramelised. Add the bell pepper and carrot, cooking for an additional 3–4 minutes until softened.
Combine and Simmer
Pour in the chopped tomatoes, stock, tomato purée, Worcestershire sauce, and maple syrup. Stir well, adding the Italian herbs, bay leaves, and thyme sprigs. If using, pour in the dark beer for added depth of flavour. Bring the mixture to a simmer, then carefully add it to the saucepan with the sausages and bacon.
Cook the Casserole
Reduce the heat to low, cover loosely with a lid, and let simmer gently for 25 minutes, stirring occasionally. The flavours should meld together as the sauce thickens.
Add the Beans and Final Touches
Stir in the drained beans, season with salt and black pepper, and cook for an additional 10 minutes until the beans are heated through and the sauce is thick and rich.
Garnish and Serve
Sprinkle with fresh parsley and serve hot with crusty bread for dipping or creamy mashed potatoes on the side.
Our own National Sausage Week spin on The Hairy Bikers’ classic, adds a hint of smoke and sweetness.
Jimmy’s Perfect Autumn Pasta is a fabulous mid-week dish that’s easy to prepare and quick to cook. It’s a National Sausage Week winner.
Creamy Sausage & Veggie Pasta Bake
Serves: 4
Prep Time: 10 minutes
Cook Time: 35 minutes
Ingredients:
1 red onion, cut into wedges
1 large red pepper, cut into chunks
1 large yellow pepper, cut into chunks
2 medium courgettes, halved lengthwise and sliced
1 tbsp olive oil
6-8 Italian sausages, cut into bite-sized pieces
200g penne pasta
250ml double cream
1 tbsp Dijon mustard (for a bit of zing)
75g mature cheddar or 50g parmesan, grated
Salt and pepper to taste
Fresh basil, roughly chopped, for garnish
Method:
Roast the Vegetables and Sausages
Preheat the oven to 220°C/200°C Fan/Gas 7. Place the onion, peppers, and courgettes in a large roasting pan. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 10 minutes. Add the sausage pieces to the pan, toss again, and roast for an additional 20 minutes, or until everything is golden and cooked through.
Cook the Pasta
While the vegetables and sausages are roasting, bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions (10–12 minutes) until al dente. Drain and set aside.
Combine and Bake
Add the cooked pasta to the roasting pan with the sausages and vegetables. Pour over the double cream, add the Dijon mustard, and toss everything together. Sprinkle the grated cheese evenly over the top and return to the oven for 5-7 minutes, or until the cheese has melted and the sauce is bubbling slightly at the edges.
Garnish and Serve
Remove from the oven, sprinkle with fresh basil, and serve immediately. Enjoy this creamy, cheesy pasta bake with a touch of Dijon for extra flavour!
Stuart’s healthy sausage recipe is a great combination of colourful veg and Archer’s signature sausages cooked for a healthy easy to cook meal.
A great way to celebrate National Sausage Week 2024.
Sausage & Veggie Skillet with Herby Potatoes
Serves: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients:
6 large sausages (any preferred flavour)
500g baby potatoes, halved
1 red onion, thinly sliced
1 bell pepper (red or yellow), sliced
200g mushrooms, quartered
1 courgette, sliced
2 cloves garlic, minced
1 tsp smoked paprika
1 tsp dried rosemary
Salt and pepper, to taste
Olive oil, for cooking
Fresh parsley, chopped, for garnish
Optional: a handful of grated cheese for extra richness
Instructions:
Prepare the Potatoes
In a large skillet, heat 1 tbsp olive oil over medium heat. Add the halved potatoes, season with salt, pepper, and dried rosemary, and cook for 10-12 minutes until golden and tender. Stir occasionally for even cooking. Once done, transfer to a plate and set aside.
Cook the Sausage
In the same skillet, add a little more olive oil if needed, and cook the sausages for 6-8 minutes until browned on all sides. Once cooked through, slice them into bite-sized pieces and set them aside with the potatoes.
Sauté the Veggies
Using the same skillet, add a touch more oil and toss in the sliced red onion, bell pepper, mushrooms, and courgette. Sauté for 5-7 minutes until the vegetables are tender and beginning to caramelise. Add garlic and smoked paprika, stirring for another minute until fragrant.
Combine Everything
Return the potatoes and sausage to the skillet, tossing everything together. Let cook for an additional 2-3 minutes, allowing the flavours to meld together.
Garnish and Serve
Sprinkle the dish with fresh parsley and an optional sprinkle of grated cheese. Serve hot and enjoy your easy, flavour-packed meal!
This dish is perfect for a quick weeknight dinner and brings a delicious balance of smokiness, freshness, and a hint of herbiness.
Sausages are a favourite throughout the world.
They’re functional, easy to prepared and are so versatile, Fry, grill, bake, slow cook, BBQ or roast. The possibilities are endless.
We have a huge range to choose from so why not take a look HERE or pop in the shop and try out something a little different and celebrate National Sausage Week with then best bangers out there.
If you’d like to see more of the recipes that our staff love to cook, we’re posting out regularly on our NEWS page, so why not have a look for something to make your lunches and dinners a little more special.
