Wild Venison Sausages x6 Gluten Free
£7.99
Wild Venison Sausages
Handmade from responsibly sourced local venison, our wild venison sausages are lean, richly flavored, and seasoned to enhance the gamey character without overpowering it. Each sausage is crafted in small batches using traditional methods and natural casings, resulting in a firm snap and juicy interior. Seasoned with a balanced blend of sea salt, cracked black pepper, juniper, garlic, and a touch of smoked paprika, these sausages pair beautifully with bold condiments, roasted root vegetables, and hearty breads. Perfect for grilling, pan-frying, or slow-roasting.
Suggested Serving Size: 1–2 sausages per person (depending on appetite) Storage: Keep refrigerated and use within 3 days, or freeze for up to 3 months.
Complementary Recipe — Venison Sausage, Apple & Mustard Tray Bake This simple one-pan roast highlights the rich flavor of the venison with sweet apples, caramelized onions, and a tangy mustard glaze.
Ingredients (serves 4)
8 wild venison sausages
2 large eating apples (e.g., Honeycrisp or Gala), cored and cut into 1/2-inch wedges
2 medium red onions, sliced into wedges
3 tablespoons olive oil
Salt and freshly ground black pepper
2 tablespoons whole-grain mustard
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon apple cider vinegar
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
Optional: 100 g chestnuts or halved baby potatoes for extra heartiness
Method
Preheat the oven to 400°F (200°C). Line a large baking tray with parchment or lightly oil it.
Toss the apple wedges, onion wedges, and optional chestnuts/potatoes with 2 tablespoons of olive oil, a pinch of salt, and black pepper. Spread them in an even layer on the tray.
Nestle the venison sausages among the fruit and onions.
In a small bowl, whisk together the remaining 1 tablespoon olive oil, whole-grain mustard, Dijon, honey, apple cider vinegar, and thyme. Taste and adjust seasoning.
Brush or spoon the mustard glaze over the sausages and vegetables, reserving a little to finish.
Roast for 25–30 minutes, turning once halfway through, until the sausages are cooked through (internal temp ~160°F / 71°C) and the apples and onions are soft and caramelized.
Remove from the oven, brush with any remaining glaze, and let rest 5 minutes.
Serve straight from the tray with crusty bread, creamy mashed potatoes, or a crisp green salad. A dollop of extra mustard or hot mustard on the side complements the flavors.
Wine/Drink Pairing
A medium-bodied red like a Pinot Noir or a robust rosé works nicely. For beer, try an amber ale or a malty brown ale.
Tips
If using frozen sausages, thaw fully in the refrigerator before cooking for even results.
For extra smokiness, finish the sausages briefly on a hot grill.
Swap apples for pears or add a splash of red wine to the glaze for more depth.
Enjoy the deep, natural flavor of wild venison—perfect for sharing at a relaxed family dinner or a cozy weekend meal.
Wild Venison Sausages
Handmade from responsibly sourced local venison, our wild venison sausages are lean, richly flavored, and seasoned to enhance the gamey character without overpowering it. Each sausage is crafted in small batches using traditional methods and natural casings, resulting in a firm snap and juicy interior. Seasoned with a balanced blend of sea salt, cracked black pepper, juniper, garlic, and a touch of smoked paprika, these sausages pair beautifully with bold condiments, roasted root vegetables, and hearty breads. Perfect for grilling, pan-frying, or slow-roasting.
Suggested Serving Size: 1–2 sausages per person (depending on appetite) Storage: Keep refrigerated and use within 3 days, or freeze for up to 3 months.
Complementary Recipe — Venison Sausage, Apple & Mustard Tray Bake This simple one-pan roast highlights the rich flavor of the venison with sweet apples, caramelized onions, and a tangy mustard glaze.
Ingredients (serves 4)
8 wild venison sausages
2 large eating apples (e.g., Honeycrisp or Gala), cored and cut into 1/2-inch wedges
2 medium red onions, sliced into wedges
3 tablespoons olive oil
Salt and freshly ground black pepper
2 tablespoons whole-grain mustard
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon apple cider vinegar
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
Optional: 100 g chestnuts or halved baby potatoes for extra heartiness
Method
Preheat the oven to 400°F (200°C). Line a large baking tray with parchment or lightly oil it.
Toss the apple wedges, onion wedges, and optional chestnuts/potatoes with 2 tablespoons of olive oil, a pinch of salt, and black pepper. Spread them in an even layer on the tray.
Nestle the venison sausages among the fruit and onions.
In a small bowl, whisk together the remaining 1 tablespoon olive oil, whole-grain mustard, Dijon, honey, apple cider vinegar, and thyme. Taste and adjust seasoning.
Brush or spoon the mustard glaze over the sausages and vegetables, reserving a little to finish.
Roast for 25–30 minutes, turning once halfway through, until the sausages are cooked through (internal temp ~160°F / 71°C) and the apples and onions are soft and caramelized.
Remove from the oven, brush with any remaining glaze, and let rest 5 minutes.
Serve straight from the tray with crusty bread, creamy mashed potatoes, or a crisp green salad. A dollop of extra mustard or hot mustard on the side complements the flavors.
Wine/Drink Pairing
A medium-bodied red like a Pinot Noir or a robust rosé works nicely. For beer, try an amber ale or a malty brown ale.
Tips
If using frozen sausages, thaw fully in the refrigerator before cooking for even results.
For extra smokiness, finish the sausages briefly on a hot grill.
Swap apples for pears or add a splash of red wine to the glaze for more depth.