With reports that sales are falling, Dominic Stroud seeks out some brown sauce revival recipes…

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It was with a heavy heart that I brought to my fellow foodie colleagues the news that the people of the UK and brown sauce have grown distant from one another. Market research company, Mintel had found that (in a 220-page report on condiments) brown sauce sales had dropped by almost 20 per cent between 2013 and 2014, meaning that I had eaten fewer bacon butties than I thought.

This in turn inspired me to find something new, to utilise my trusty brown sauce, other than the obvious aforementioned sandwich or full English breakfast. There were some tasty suggestions along the lines of sauce with Scotch eggs, and some not so tasty – anyone ever tried tuna and HP? In my opinion brown sauce’s tangy, smoky fruitiness is still best matched with copious quantities of meat. So, I knew what to use it with, but what could I look forward to using it in?

Marcus Wareing’s hotpot with vinegar onions recipe, which features brown sauce in its ingredients list, is quite involved but worth the effort, and Dee Briggs’ (she contributed to The Hairy Bikers’ Mums Know Best show) meat and potato pie recipe doesn’t feature brown sauce in the ingredients but from my experience, it’s well worth adding to the gravy mix to take it to new heights. That is why we love our brown sauce; for its capacity to make any meal totally awesome, just by being there.

Mx3-button mushrooms-foter---thyme-foter----new potato-foter

I also came across Heinz’s own recipe for a filling sausage casserole, which is simple, easy and utilises their famous HP Sauce. With dinners like these we’ll soon get brown sauce back into the charts and our hearts.

Grab yourself a bottle the next time you’re pootling around the condiment aisle of your supermarket and show some love to one of our British staples before it heads into the realms of nostalgia.

Heinz’s Sausage Casserole

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Ingredients (Serves 4)
675g potatoes
8 good quality sausages
1 onion, finely sliced
1 clove of garlic, crushed
300ml chicken stock
30ml (2 tablespoons) brown sauce
30ml olive oil
1 small red pepper, deseeded and cored
1 small green pepper, deseeded and cored

1. Get your oven pre-heating to 180°C (350°F, gas mark 4). Slice the sausages and layer them with the onions at the base of an ovenproof casserole dish.
2. Dice the peppers and sprinkle them over the top. Peel and thinly slice the potatoes, and spread them in a layer over the sausages.
3. Mix the garlic with the stock, brown sauce, olive oil and season with salt and pepper. Pour this mixture over the potatoes.
4. Cover the dish and bake for one hour. Remove the cover and bake for a further 15 minutes or until the potatoes are brown.

Dominic Stroud

Dominic Stroud

Dom is an ex-Fed Up & Drunker who has now been released into the wild.

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