Wild Boar Sausages

£12.99£34.99

Cheshire pork sausages made from choice cuts of pork shoulder – choose your own flavour!

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SKU: 479-9 Categories: ,

Description

Game / Exotic Sausages Ingredients

Sausage FlavourQuick IngredientsFlavouring IngredientsAllergens
Venison Sausages80% Venison, 10% Water, 10% FlavouringRUSK (FORTIFIED WHEAT FLOUR (WHEAT FLOUR, CALCIUM
CARBONATE, IRON, NIACIN, THIAMIN), SALT, E503), SALT, ONION POWDER, TOMATO POWDER, WHEATFLOUR (WHEAT FLOUR, CALCIUM CARBONATE, IRON, NIACIN,
THIAMIN), GARLIC POWDER, HERBS, E223 (Sulphur Dioxide
(SO2)), E450, E451, E301, E331, SPICE EXTRACTS, HERB EXTRACTS
WHEAT, SO2
Venison & Caramelised Onion Sausages80% Venison, 10% Water, 10% FlavouringRusk (Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Salt, E503), Salt, Kibbled Red Onions, Sugar, Onion Powder, Natural Flavour, Spice, Flavouring, E451, Natural Flavouring, E223 (SO2), Spice Extracts, E301, E331, Herb ExtractWHEAT, SO2
Wild Boar Sausages80% Wild Boar, 10% Water, 10% FlavouringRUSK (FORTIFIED WHEAT FLOUR (WHEAT FLOUR, CALCIUM
CARBONATE, IRON, NIACIN, THIAMIN), SALT, E503), SALT, WHEATFLOUR (WHEAT FLOUR, CALCIUM CARBONATE, IRON, NIACIN,
THIAMIN), HERB
SPICES, E450, E451, DEXTROSE, E223 (Sulphur Dioxide
(SO2)), E301, E331, SPICE EXTRACTS, HERB EXTRACT
WHEAT, SO2

Take a look at our favourite recipe; Spicy Sausage & Chorizo Casserole

Sausage & Bean Casserole

Ingredients
2 tbsp olive or rapeseed oil
1 onion, finely chopped
2 medium sticks celery, finely chopped
1 yellow pepper, chopped
1 red pepper, chopped
3 fat garlic cloves, chopped
6 cooking chorizo sausages (about 400g)
6 pork sausages (about 3-400g)
1½ tsp sweet smoked paprika
½ tsp ground cumin
1 tbsp dried thyme
125ml white wine
2 x 400g tins cherry tomatoes or chopped tomatoes
2 sprigs fresh thyme
1 chicken stock cube
1 x 400g tin aduki beans, drained and rinsed
1 bunch chives (optional)

Method

  1. Heat the olive or rapeseed oil in a large heavy-based pan. Add the onion and cook gently for 5 minutes. Add the celery and peppers and cook for a further 5 mins.
  2. Add the sausages and fry the sausages for 5 minutes, then stir in the garlic, spices and dried thyme and continue cooking for 1 – 2 mins or until the aromas are released.
  3. Pour in the wine and use a wooden spoon to remove any residue stuck to the pan. Add the tinned tomatoes, and fresh thyme and bring to a simmer. Crumble in the stock cube and stir in.
  4. Cook for 40 minutes. Stir in the beans and cook for a further five minutes. Remove the thyme sprigs, season with black pepper and serve.

Additional information

Weight1 kg