Monday the 5th November marked the start of 2012’s British Sausage Week, and what better way to celebrate than by creating a banger filled menu for our cosy Cheshire Inns- The Bear’s Paw & Pheasant Inn.
This year we decided to involve our loyal customers and give them the opportunity to tell us what they’d like to see on the menu. Following a close Facebook poll, Beef and Ale reigned victorious with our Pheasant fans, a warming Autumnal dish that will be served with a horseradish mash, stockpot vegetables and a red wine sauce.
Our Pheasant Inn Head Chef has also been busy and recently took part in a sausage master class with Lancashire renowned butcher Mr Hargreaves. They created delicious Pork and Leek sausages that will be served as “toad in the hole” with braised cabbage, creamy mash & gravy, alongside Cumberland Sausages presented as a traditional, winter warming hot-pot.
And just in case that wasn’t enough to entice, they are adding two more extra special creations- a Toulouse sausage cassoulet and Morteau sausage with lentil broth which will be accompanying the other dishes between the 5th & 11th November.
Over at The Bear’s Paw, the kitchen has been buzzing with ideas on taste infusions to offer to the public. Out of the seven varieties considered, three were voted most popular- Pork and Apple, Cumberland and Chicken & Black pudding, all served with a creamy mash, red onion jus and crispy onion rings, available until Sunday-marking the end of British Sausage Week.
As an extra treat we set a challenge to find the tastiest flavour our Facebook fans could concoct. After a wealth of suggestions and considerable deliberation, a sausage version of the classic Steak and Ale was chosen by our culinary team, with the winner being invited to The Bear’s Paw to dine on the dish they created!