Description
THE SAUSAGE
Locally shot wild venison has a depth and character that comes through clearly in the finished sausage — lean, mineral-rich, with a distinctive game note that makes the Hunter’s Sausage genuinely different to any other sausage. Combined with quality British pork and seasoned with herbs in the Lincolnshire tradition, it’s a sausage with real flavour and a texture that holds up in a pan, on a grill, or in a long slow casserole. Made in our own butchery at Grasmere.
COOKING YOUR HUNTER’S SAUSAGES
Medium heat and patience — the same rules that apply to any good sausage. Don’t rush them and don’t press them down in the pan.
In a pan:
Medium heat, turned regularly for 15–20 minutes until evenly golden and cooked through.
In the oven:
190°C / 170°C fan for 20–25 minutes, turning once halfway through.
On the barbecue:
Cook over indirect heat for 15–20 minutes, turning regularly. Move over direct coals for the final 2 minutes for colour and a little char on the outside.
In the air fryer:
180°C for 12–15 minutes, turning halfway through. Check they’re cooked through before serving — 75°C at the centre.
In a casserole:
The Hunter’s Sausage is built for slow cooking. Brown all over in a hot pan first — 5–7 minutes until properly golden — then add to a casserole with root vegetables, stock, tinned tomatoes, Worcestershire sauce and thyme. Into the oven at 160°C for 1 hour 15 minutes. The venison in the sausage deepens the sauce in a way that a standard pork sausage doesn’t.
Try our One-Pot Hunter’s Pork & Venison Sausage Casserole recipe →
WHAT TO SERVE WITH THEM
For a simple supper: pan-fried with mashed potato, a good onion gravy and something green. For something more considered: the casserole above, served with crusty bread and buttered greens.
STORAGE & DELIVERY
Delivered fresh in chilled packaging. Keep refrigerated and use within the use-by date on the pack. Suitable for home freezing — freeze on day of delivery and consume within 3 months. For the 1kg and 1.8kg packs, freeze in portions and defrost in the fridge for 12 hours before cooking.
ALLERGENS
Contains: WHEAT, SULPHITES. Full allergen information on pack.
