We have new Game Sausages available!
Our game sausage is a well seasoned mixture of venison, partridge, grouse and pheasant.
It also contains some pork fat as game is naturally very lean.
Our new Game Sausages taste fantastic with onion gravy. Add some
mash or polenta and you have the ideal Sunday Lunch or weekday tea.
Follow the recipe below and enjoy!
Braised Game Sausage with Onion Gravy
- 8 x 100g game sausage
- 50ml veg oil
- 100g pancetta lardons
- 500g sliced red onion
- 25g garlic
- 20g thyme (chopped)
- 100ml balsamic vinegar
- Tablespoon flour
- 300ml red wine
- 300ml stock
- 200g chestnut mushrooms
- Flatleaf parsley
- Place a large heavy based pan on a low to medium heat and pour
in the oil.
- Add the sausages to the pan and cook very gently, allowing them
to develop some colour. Don't shoogle or turn them too often as you
don't want the skins to burst or tear.
- Once the sausages are well coloured all over, remove them from
- In the same pan add the pancetta, onions, garlic and thyme and
cook slowly til the onions have collapsed and are beginning to
caramelise. Take your time doing this as you want to develop colour
without burning the onions.
- Once the onions have softened and coloured, add the vinegar to
the pan and stir well to deglaze the base of the pan.
- Sprinkle in the flour and cook for a couple of minutes.
- Add the wine and stock, stirring constantly to eliminate any
lumps and bring up to a simmer.
- Return the sausages to the pan and simmer gently for 30
- Quarter or half the mushrooms if they are large, add them to
the pan and cook for a further 20 minutes.
- Serve with some mustard mash or wet polenta
Our Game Sausages are also perfect for our Ragu. Follow the
recipe below and reward you tastebuds.
Game Sausage Ragu
- 500g game sausage
- 50ml light olive oil
- 50g pancetta lardons
- 200g red onion
- 100g celery
- 100g carrot
- 100g fennel
- 25g garlic
- 20g rosemary (chopped)
- Pinch dried chilli flakes
- 250ml red wine
- 250ml stock
- 2 x 400g tins plum tomatoes
- Two strips orange peel
- Pecorino romano
- Flatleaf parsley
- Good quality pasta (penne or rigatoni work well with this
- Place a large heavy based pan on a medium heat and pour in the
- Remove the skins from the sausages and fry the meat in the hot
pan. Use a wooden spoon to break down the meat into coarse chunks.
(You don't want this smooth like mince.)
- Allow the meat to brown and seal all over. While this is
happening finely dice the vegetables.
- Once there is a bit of colour building up in the pan add the
pancetta, vegetables, garlic and herbs.
- Place a lid on the pan and continue to stir occasionally. The
moisture in the pan, combined with the stirring should help lift
this caramelisation off the pan.
- Once the vegetables have softened, but not taken on too much
colour, add the wine to the pan.
- Stir well at this point to deglaze the base of the pan.
- Once the wine has bubbled and reduced by half, add the stock,
drain the juice from the tomatoes and add them to the ragu,
stirring to break them down.
- Add the strips of peel, replace the lid and cook at the lowest
possible simmer for another two hours. Stir the sauce occasionally
to ensure it isn't catching on the base of the pan. Remove the
strips of orange peel.
- To serve, cook your pasta of choice (reserving a little of the
cooking liquor), mix the ragu through with some pecorino and
parsley. If necessary, loosen the consistency of the sauce with the
reserved cooking water.
- Finish with some more pecorino and parsley.