This Leeds restaurant is serving a special sausage-themed menu in celebration of National Sausage Week

Now this is a ‘banger’ of a menu.

The gorgeous Leeds restaurant over in Headingley, The Swine Bistro, are celebrating National Sausage Week in style with an entire menu dedicated to them.

I mean if you ask us, it’s what they deserve.

The limited-edition lineup features handcrafted, flavour-packed sausages created by the wonderful head chef and co-owner, Stu Myers.

It’s safe to say The Swine Bistro’s sausages are the most famous in the city, made in-house with traditional recipes from across the world.

From Wednesday 29 October to Sunday 2 November, diners can tuck into a rotating menu of exclusive, speciality sausage dishes, each made in small batches using top-quality, locally sourced ingredients.

But once they’re gone, they’re gone, so make sure to get down their early to get your top pick.

The dishes available to celebrate National Sausage week include;

• Boudin Noir, Confit Shallot & Roasted Quince – Swine’s own black pudding, made by Stu, served with slow-cooked shallots and sweet local quinces.
• Duck Sausage with Lentils & Boozy Prunes – 80 percent duck, 20 percent pork, with black pepper, garlic and a smoky twist, paired with green lentils and prunes steeped in brandy.
• Boudin Blanc – A delicate blend of rabbit, guinea fowl and duck, served with choucroute and mustard.
• Classic Yorkshire Pork & House-Cured Bacon Sausage – Made with outdoor-reared Yorkshire pork, served with creamy cannellini beans.

Stu said: “Sausages are one of my favourite things to make and tell you a lot about where you are,”

“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.”

“Sausage-making teaches a chef so much, from knife skills to understanding how different meat cuts behave,” Stu adds. “It’s also about creativity, pairing the right herbs, spices and meats to make something truly delicious.”

Book your table here.

Read more: All of the new restaurants, bars and cafes opening in Leeds this autumn

Featured image – Supplied