The combination of British Forest Commissioned Park Estate Venison and our British Farmed Pork is quite unique one offers full flavour, the other texture and succulence, all enhanced by the addition of mushroom and mixed herbs. If you've ever tried a pure Venison sausage you may have found them quite dry and very rich and gamey (not to everyone's liking possibly?). Well, please try our fantastic, very lean, meaty, succulent and flavoursome Pork, Venison & Mushroom Sausage. So many people at our events will say they don't like Venison, however once they've sampled our unique blend of Pork and Venison they are absolutely converted. Without a doubt our Pork, Venison and Mushroom Sausages are fantastic in a red wine casserole (check out our recipe pages), or simply accompanied by a blackberry, cranberry, red currant or Port based sauce, this will really enhance the full richness of this wonderfully flavoured sausage, served with sweet potatoes and root vegetables and a generous glass of full bodied red wine, Job done!
Allergens : Wheat flour, Sulphites
|Nutritional Values Typical Values||100g Contains|
of which saturates
of which are Sugars
Pork (41%), UK Venison (39%), Water, Rusk, Mushroom (6.8%)(Citric Acid), Seasoning (Salt, Fortified Wheatflour (contains calcium carbonate, iron, niacin, thiamine), Dextrose, Preservative E221 (Sulphites), Spices (white pepper, nutmeg), Emulsifier E451, Flavour Enhancer E621, Spice Extracts, Antioxidants E301). Black Pepper, Mixed Hers, Spice, Natural
Lightly glaze your frying pan with a little oil - no more. Heat your pan up to a medium to high heat. Cut the sausages individually and place them in your pan, replace lid and fry the sausages slowly - try not to keep turning them, 2 or 3 times will do. After 12-15 minutes they should be ready, but if you like them a little crispy leave them a bit longer.
Place the sausages on a baking tray in a pre heated oven at 190°C or 375°F (Gas mark 5) for 25-30 minutes turning occasionally. For fan assisted ovens adjust cooking times according to manufacturer's handbook.
Set the tray on the middle shelf, set on a medium heat and grill for approximately 15-20 minutes, turning occasionally
Bring some water to the boil, turn down to simmering. Add the sausages and gently simmer for 15 minutes. Remove the sausages and completely cool at room temperature before refrigerating. After cooling they can be fried, grilled, oven baked or even barbecued without fear of being under cooked. They won't shrink or split so they keep the full flavour and succulence of the sausage inside.
Supreme Sausages are not suitable for deep fat frying as we only use natural casings which will burst under extreme heat. NEVER EVER PRICK YOUR SAUSAGES! this will cause splitting and loss of flavour and succulence. Not suitable for microwave cooking
Ensure your sausages are thoroughly cooked before eating. Check Product is piping hot before cooking
Keep refrigerated. Once open, keep refrigerated and consume within 24hours. Do not exceed the use by date. Always store uncooked meat covered and lower in the fridge than cooked meat. Suitable for freezing. Freeze on day of purchase and consume within 12 months. Defrost thoroughly in a fridge before cooking and use within 24hours. Once defrosted, do not re-freeze
Wash and dry hands thoroughly before and after handling raw or cooked meat.