Wild Venison And Caramelised Onion
Shelf Life: Min. 3 Days
A gourmet English special made with wild venison, Yorkshire pork, and caramelised onion marmalade, this sausage has depth of flavour and character, and is the ultimate for serving in a deep sausage butty or mixed grill. With its unique gamey taste, this sausage is ideal for year round gourmet dining, inside or outside, and perfect for mid week meals, buffets, and barbecues.
UK Sausage Week 2018 - Highly Commended
This is a chef butcher collaboration, made using the finest English ingredients to get the perfect gourmet sausage, to be not out of place on the specials board. These are made by hand the traditional way, using either Dales venison, or if unavailable venison caught from sustainable sources, as well as our Yorkshire outdoor reared pork, and caramelised onion.
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. This Product Should Be Cooked Thoroughly
|OUR RECIPE TIPS FOR COOKING YOUR WILD VENISON AND CARAMELISED ONION SAUSAGE|