Nescafé Professional Report

Sausage Burgers

Take Stock brings you some delicious recipes developed by BPEX for British Sausage Week
Serves: 4 or 8 mini ones

What better way to satisfy your customers than with a bellyful of bangers? Sausages are perfect for making Bonfire Night sizzle but the range and diversity of posh snags available today mean they can hold their own at any dining occasion.


  • Large shallot 1 peeled and chopped
  • Large garlic clove 1 peeled and chopped
  • Tarragon pinch, chopped
  • Chives pinch, chopped
  • Parsley pinch, chopped
  • Traditional pork sausage meat or flavoured sausages 400g with skins removed
  • Oil 15ml
  • SLAW
  • White cabbage 1 washed and finely shredded
  • Raw beetroot 1 washed, peeled and very finely sliced
  • Seasoning to taste
  • BUNS
  • Burger buns 3-4 sliced open
  • Ox heart tomato 1 sliced
  • Small red onion 1 sliced
  • Small baby gem lettuce 2
  • Large gherkins 6 quartered lengthways
  • Plain flour for dusting


  1. Preheat the oven to 180˚C/gas mark 4
  2. Mix shallot, garlic and herbs with sausage meat. Shape into 4 or 8 equal sized patties
  3. Heat oil and pan fry patties until lightly browned on both sides, place in oven for 8-10 minutes
  4. Prepare slaw by combining shredded cabbage and beetroot. Season to taste
  5. Assemble
  6. Place slices of tomato on the base of each bun and top with a burger and onion slices. Place the bun lid on top and secure with a cocktail stick or skewer
  7. Serve with the slaw, garnishes of gherkins and lettuce and a selection of condiments
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