Leeds restaurant Swine Bistro is celebrating National Sausage Week from Monday 27th October to Sunday 2nd November with a special menu of handcrafted sausages created by head chef and co-owner Stu Myers.
“Sausages are one of my favourite things to make and tell you a lot about where you are,” said Myers. “Every cuisine in the world has a version of one – they’re made from what’s to hand, shaped by local flavours and ingredients, and they’re a brilliant way for chefs to understand texture, balance and technique. We’re lucky in Yorkshire to have incredible pork – outdoor reared, full of flavour – so it’s only right we celebrate that.”
From Wednesday 29th October, diners can enjoy a rotating selection of speciality dishes, each made in small batches using locally sourced ingredients. Options include Boudin Noir with confit shallot and roasted quince, Duck Sausage with lentils and boozy prunes, Boudin Blanc with rabbit, guinea fowl and duck, and Classic Yorkshire Pork & House-Cured Bacon Sausage served with cannellini beans.
“Sausage-making teaches a chef so much, from knife skills to understanding how different meat cuts behave,” commented Myers. “It’s also about creativity, pairing the right herbs, spices and meats to make something truly delicious.”
Every sausage is made in-house at Swine Bistro, with Myers teaching the next generation of chefs the craft behind each recipe. Once a batch sells out, a new variety appears, ensuring each visit offers a unique experience.
Swine Bistro is located opposite the Arndale Centre on Otley Road, Headingley, and is open Wednesday to Sunday for lunch and dinner. Reservations for National Sausage Week can be made at www.theswinebistro.co.uk or by calling 0113 468 2383.
