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Pork And Wild Venison With Spiced Plum Sausage

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£8.95

6 x 66g

Serves 2-4

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Description

This gourmet English special is made by hand with wild venison, Yorkshire pork, and a medley of spices. The recipe has been crafted in-house to provide the perfect balance of flavours, including clove, juniper, and black pepper, along with dried prunes for a hint of sweetness. This sausage is ideal for dinner, and it tastes good with rich red wine sauce, smooth celeriac puree or roasted root vegetables. You can also serve it with a hearty lentil and smoked bacon ragu for a truly comforting meal. With its savoury finish but lean texture, this sausage is ideal for year-round gourmet dining, inside or out, and is perfect for midweek meals, buffets, and barbecues.

Shelf life: minimum 2 days.

Ingredients: pork shoulder (52%), wild venison (35%), pitted prunes (7%), spices:(white pepper, coriander, nutmeg, black pepper, chilli powder, pimento), stabiliser:(pentasodium triphosphate), dextrose, yeast extract, preservative:(sodium disulphite), onion powder, antioxidant:(ascorbic acid), gluten-free breadcrumb:(rice flour, potato starch, tapioca starch, vegetable oil (rapeseed), dextrose, sugar, yeast, salt, stabiliser (hydroxypropyl methylcellulose), maize starch, vegetable fibre), water, mixed spice(<1%), juniper, orange zest powder, garlic powder, dried thyme, mace, ground white pepper, cloves, salt, potato starch. Filled into natural hog casings.

For allergens, including cereals containing gluten, see ingredients in bold.

Manufactured on a site which handles wheat/barley (gluten), milk, egg, soya, mustard, sesame, celery, fish & sulphites.

Christmas Delivery from £7.50
Standard weekday delivery £5.95 | FREE over £60
Standard weekend delivery £7.95 | FREE over £60
Next day delivery before 1pm£7.50
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Northern Scotland£14.45
CollectionFREE from our base in Ripon
Free Range
Fresh & Freezable
British
venison, pork & caramelised onion sausage recipe

How to cook Pork And Wild Venison With Spiced Plum Sausage

Let your sausages come to room temperature before cooking. Preheat the pan with a fine film of oil, though not too hot as this could cause the sausages to explode. Don't overcrowd the cooking base, and cook through on a medium heat, until rich in colour, caramelised and firm to touch.

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