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How to host a BBQ Bonfire Extravaganza

Bonfire Night is celebrated all over the UK by young and old alike. Every year on the 5th November, the anniversary of the infamous Gunpowder Plot, Guy Fawkes is remembered for failing in his plan to blow up the Houses of Parliament. From organised public events to private house parties, impressively colourful, and equally noisy, displays of fireworks light up the skies. And, not to forget, the traditional bonfire. The bonfire, made from bales of straw or wood, is believed to have developed from the "bone fire” when, in the time of the Celts, there were midsummer festivals where animal bones were burnt to ward off evil spirits.

Around the 5th of November is the perfect excuse to get everyone outside to enjoy the crisp autumnal air, and for landlords and venue owners to get out the Cinders Barbecue and treat their customers to a Bonfire Night BBQ spectacular. Save them the job of cooking at home, and drag them away from the usually rather bland offering of hot dogs and boiled onions at the local fireworks display. Give them a good time and serve them some memorable food, at your own event.

With the barbecue fired up, what BBQ food could be better to keep your guests happy on the big night than a range of tasty sausages? Make Bonfire Night tasty and fun with barbecued bangers, served with some exciting and tasty relishes and dips. Serve the sausages with plain, garlic or cheesy mash, in buns, or with jacket potatoes for a hearty and warming meal. Go for a variety of sausages from traditional pork to a more spicy variety, and don’t forget the veggie/vegan sausages.

Why not try these sausage recipes with a difference to delight your adult guests and get them coming back for seconds:

Beer-soaked sausages

Bring some beer to the boil in a large pan before adding the sausages and some chopped onions, and letting this all simmer for 15 minutes. When the BBQ is hot enough, transfer the sausages onto the grill and cook for about 10 minutes before serving in a crusty bun with lashings of mustard and a heap of the onions.

Sausage and vegetable kebabs

For this recipe, you’ll need: 12 sausages, 12 cherry tomatoes, 1 red onion, 1 yellow pepper, 1 red pepper, 1 green pepper, 2 tablespoons honey, 2 tablespoons wholegrain mustard, 1 tablespoon oil. Cook the sausages in a pan with a little oil for 10 minutes, then remove and cut into chunks. Thread a piece of sausage onto a barbecue skewer and then alternate with a chunk of red onion, pepper and tomato. Mix the honey, mustard and oil together and brush over the kebabs before grilling for 10 minutes approx.

And don’t forget a traditional winter-warmer to drink. Treat your guests to:

Hot Toddy

A classic winter drink that will definitely keep everyone warm by the barbecue.

You will need per person:

  • 1 teaspoon honey
  • 50ml boiling water
  • 1.5 measures whisky
  • 1 clove
  • 1 cinnamon stick
  • Slice of lemon
  • Pinch of nutmeg

Add the honey, water, whisky and spices into a mug and stir gently. After a few minutes, remove the clove and cinnamon stick, and sprinkle a dusting of nutmeg on top before serving.

Or for a comforting, non-alcoholic choice why not try:

Spiced cider

This couldn’t be easier to make and only uses two ingredients, making it a doddle to make on demand.

You will need per person:

  • 300ml apple juice
  • Cinnamon

Warm the apple juice through and when hot, add a sprinkle of cinnamon and serve.

Happy Bonfire Night from Cinders… we hope your event plans go much more successfully than poor old Guy Fawkes!

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