Venison Sausages
Venison Sausages â Rich, Gamey Flavour for Seasonal Cooking
Made with coarsely minced wild venison and well-marbled pork shoulder, our handmade venison sausages deliver a full-bodied, gamey flavour that stands up beautifully to robust seasonal ingredients. Theyâre seasoned with a carefully balanced spice blend to complement the natural richness of the meat. Try them in slow-cooked casseroles with red wine, cannellini beans, and rosemary, or bake them with pumpkin or squash for an easy, autumnal supper. A versatile sausage for stews, bakes, or the barbecue.
Inspired by Chef Valentine Warner
"While onion gravy is to sausages what Laurel is to Hardy, how about trying a different version. Cook the onions in butter with crushed juniper and a pinch of dried rosemary until totally soft but not coloured. Deglaze with white wine vinegar and sugar before adding a little stock and reducing it to just short of evaporated. Finish with cream and a tiny spoonful of Dijon mustard and this sweet and sour white onion sauce is fabulous.
Toad in the hole is a no brainer but so often overlooked. A teatime winner to be eaten with a cup of tea and if youâre on the hop is a nursery joy that can be summoned up quickly.
Breaking up the sausages and simmering them with borlotti beans, a little tomato and sage then finished with parmesan and olive oil is a nod towards the soups of Italy I so enjoy and again delivers quick and pleasing results.
If making a large wet cheesy polenta with game birds and a few sausages snuck in between them, all scattered about with gremolata (or gremolada)Â and this really ensures a winter game feast to remember.
Chopped up into lengths and braised with lentils, smoked bacon lardons and mushrooms is to look towards Eastern block hunters style stews. Simply roasted and plonked on top of a lovely sauerkraut cooked with extra carrot, apple and onions and served with a big pot of mustard and this is a regular visitor to my winter table.
Cold on a hillside alongside and weaponised beef tea is never a bad thing."
Venison Sausages â Rich, Gamey Flavour for Seasonal Cooking
Made with coarsely minced wild venison and well-marbled pork shoulder, our handmade venison sausages deliver a full-bodied, gamey flavour that stands up beautifully to robust seasonal ingredients. Theyâre seasoned with a carefully balanced spice blend to complement the natural richness of the meat. Try them in slow-cooked casseroles with red wine, cannellini beans, and rosemary, or bake them with pumpkin or squash for an easy, autumnal supper. A versatile sausage for stews, bakes, or the barbecue.
Inspired by Chef Valentine Warner
"While onion gravy is to sausages what Laurel is to Hardy, how about trying a different version. Cook the onions in butter with crushed juniper and a pinch of dried rosemary until totally soft but not coloured. Deglaze with white wine vinegar and sugar before adding a little stock and reducing it to just short of evaporated. Finish with cream and a tiny spoonful of Dijon mustard and this sweet and sour white onion sauce is fabulous.
Toad in the hole is a no brainer but so often overlooked. A teatime winner to be eaten with a cup of tea and if youâre on the hop is a nursery joy that can be summoned up quickly.
Breaking up the sausages and simmering them with borlotti beans, a little tomato and sage then finished with parmesan and olive oil is a nod towards the soups of Italy I so enjoy and again delivers quick and pleasing results.
If making a large wet cheesy polenta with game birds and a few sausages snuck in between them, all scattered about with gremolata (or gremolada)Â and this really ensures a winter game feast to remember.
Chopped up into lengths and braised with lentils, smoked bacon lardons and mushrooms is to look towards Eastern block hunters style stews. Simply roasted and plonked on top of a lovely sauerkraut cooked with extra carrot, apple and onions and served with a big pot of mustard and this is a regular visitor to my winter table.
Cold on a hillside alongside and weaponised beef tea is never a bad thing."
Original: $11.73
-70%$11.73
$3.52Description
Venison Sausages â Rich, Gamey Flavour for Seasonal Cooking
Made with coarsely minced wild venison and well-marbled pork shoulder, our handmade venison sausages deliver a full-bodied, gamey flavour that stands up beautifully to robust seasonal ingredients. Theyâre seasoned with a carefully balanced spice blend to complement the natural richness of the meat. Try them in slow-cooked casseroles with red wine, cannellini beans, and rosemary, or bake them with pumpkin or squash for an easy, autumnal supper. A versatile sausage for stews, bakes, or the barbecue.
Inspired by Chef Valentine Warner
"While onion gravy is to sausages what Laurel is to Hardy, how about trying a different version. Cook the onions in butter with crushed juniper and a pinch of dried rosemary until totally soft but not coloured. Deglaze with white wine vinegar and sugar before adding a little stock and reducing it to just short of evaporated. Finish with cream and a tiny spoonful of Dijon mustard and this sweet and sour white onion sauce is fabulous.
Toad in the hole is a no brainer but so often overlooked. A teatime winner to be eaten with a cup of tea and if youâre on the hop is a nursery joy that can be summoned up quickly.
Breaking up the sausages and simmering them with borlotti beans, a little tomato and sage then finished with parmesan and olive oil is a nod towards the soups of Italy I so enjoy and again delivers quick and pleasing results.
If making a large wet cheesy polenta with game birds and a few sausages snuck in between them, all scattered about with gremolata (or gremolada)Â and this really ensures a winter game feast to remember.
Chopped up into lengths and braised with lentils, smoked bacon lardons and mushrooms is to look towards Eastern block hunters style stews. Simply roasted and plonked on top of a lovely sauerkraut cooked with extra carrot, apple and onions and served with a big pot of mustard and this is a regular visitor to my winter table.
Cold on a hillside alongside and weaponised beef tea is never a bad thing."
