Try something different for the Rugby World Cup

With the Rugby World Cup about to start, fans of the sport are soon to find themselves occupied for the next month.

One Derbyshire butcher’s shop has seen the chance to present something different to commemorate the sporting event and is capitalising on the opportunity.

Croots Farm Shop has created the Scrummy Sausage and the Scrumpy Sausage to celebrate the global competition, which kicks off with England taking on Fiji. These new novel bangers will follow in the footsteps of the Olympig Sausages and the Bangerooney which were also produced by Croots in tribute to past sporting occasions.

The new products are not just a chance to take advantage of the international event, but they will also be raising money for the Derbyshire Children’s Holiday Centre. The charity provides local disadvantaged children with holidays in Skegness. Twenty per cent of the price of each sausage sold will be donated to the cause.

“The butchers at Croots are a creative lot and they’ve designed two really tasty sausages to celebrate this latest sporting occasion,” explained Steve Croot from the farm shop.

“Our customers always get behind out charity efforts and we hope this will convert into a nice donation to present to the Derbyshire Children’s Holiday Centre, which next year celebrates its 125th birthday.”

The sausages are created from free-range pork, with flavours including bacon, smoked cheese, red onion, cider and apple.

There’s still time for others in the foodservice to make the most of the sporting event. “With the Rugby World Cup about to kick off, we wanted to come up with an easy way for pub chefs to offer customers a tasty snack which is simple to prepare and offers great profit margins,” explained AHDB Beef & Lamb’s foodservice project manager Hugh Judd.

The levy board is encouraging restaurant chefs to exploit their Thin Cut range by serving the Scrum Downer, a hot beef sandwich using the tender and succulent cuts of beef.

“As well as providing excellent profit potential, the Thin Cuts range is quick to cook and versatile enough to be used in a whole range of dishes. The important thing to stress though is that the steaks must be no more than five millimetres thick and fully denuded, with no fat or gristle – no exceptions.”

Such cuts are usually found in stews and other slow-cooked dishes. It is said they produce a more consistent end-product and can help increase profitability.

“The beauty of our Scrum Downer hot steak rolls is that they require no specialist skill, equipment or labour to prepare. In fact, they are as quick to serve as a pint!” concluded Judd.

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