Hind Sausage

Ingredients

Sausage:

• 5lb shoulder meat from red deer
• 5lb of pork shoulder
• 2lb of lardo – diced
• 2 cups of fennel seeds – toasted
• A handful of fresh rosemary
• 8 grated garlic cloves
• 4 cups of Panko bread crumbs

Bean Sauce:

• olive oil
• sprig of rosemary
• garlic cloves
• 1 onion
• 1 leek
• 2 red peppers – sliced
• 1 lemon
• 1 tin of cannellini beans
• splash of white wine
• dash of balsamic vinegar
• handful of chopped parsley

Method

1. Mince the meat twice
2. Mix all the sausage ingredients together and then fry a small bit of the mix to test your seasoning
3. Add more salt, pepper or herbs as desired
4. Pass the mix through a sausage machine into hog casings – link into about 9 inch sausages
5. Hang them for 24 hrs to set

For the Bean Sauce:

1. Mix olive oil with rosemary and garlic to flavour the oil
2. Add a couple of handfuls of diced onion and sliced leek
3. Add a grated garlic clove
4. Add two sliced red peppers that have been charred and de skinned
5. Add lemon zest and lemon juice
6. Add a tin of cannellini beans and a splash of white wine
7. Add a dash of balsamic vinegar and a handful of chopped fresh parsley