• Venison Sausages
  • Venison Sausages
  • Venison Sausages

Venison Sausages 480g

£8.00

In stock
  • 6 sausages in each 480g pack (approx.)

Select pack quantity

We currently have 10 remaining in stock.
  • Delivered fresh
  • Suitable for freezing
  • Native breed
  • Cook on the BBQ
  • Great for home roasting

Product description

Coarsely minced venison, expertly blended with succulent minced pork shoulder, forms the foundation of our handmade venison sausages. Seasoned with a carefully selected spice mix to enhance the rich, gamey notes of wild deer, these sausages are perfect for casseroles with red wine, cannellini beans, and rosemary, or for baking alongside the earthy, autumnal flavours of pumpkin or squash.

Inspired by Chef Valentine Warner
"While onion gravy is to sausages what Laurel is to Hardy, how about trying a different version. Cook the onions in butter with crushed juniper and a pinch of dried rosemary until totally soft but not coloured. Deglaze with white wine vinegar and sugar before adding a little stock and reducing it to just short of evaporated. Finish with cream and tiny spoonful of Dijon mustard and this sweet and sour white onion sauce is fabulous.

Toad in the hole is a no brainer but so often overlooked. A teatime winner to be eaten with a cup of tea and if you’re on the hop is a nursery joy that can be summoned up quickly.

Breaking up the sausages and simmering them with borlotti beans, a little tomato and sage then finished with parmesan and olive oil is a nod towards the soups of Italy I so enjoy and again delivers quick and pleasing results.

If making a large wet cheesy polenta with game birds and a few sausages snuck in between them, all scattered about with gremolata (or gremolada) and this really ensures a winter game feast to remember.

Chopped up into lengths and braised with lentils, smoked bacon lardons and mushrooms is to look towards Eastern block hunters style stews. Simply roasted and plonked on top of a lovely sauerkraut cooked with extra carrot, apple and onions and served with a big pot of mustard and this is a regular visitor to my winter table.

Cold on a hillside alongside and weaponised beef tea is never a bad thing."

Ingredients

Venison shoulder and breast (74%), pork belly and shoulder (19%), spring water, coarse sea salt, ground black pepper, preservative (sulphur dioxide), ground caraway seed, ground coriander seed.

Allergy Advice: For allergens, see ingredients in bold.

  • Filled into 100% natural casings.
  • Naturally free-from gluten.

Journal

George Ryle’s Toad in the Hole recipe, featuring venison sausages, and his creamy mashed potato recipe are available on our journal.

Background

Swaledale wild venison lives a natural life on the Harewood Estate in West Yorkshire. These slow-grown fallow deer roam freely and forage among the forests and pastures, enjoying a nutrient-rich diet of grasses, herbs, fruits, nuts, acorns, and wildflowers. This natural lifestyle results in lean, tender meat, naturally marbled and rich with a dense umami flavour. To further enhance its gamey character, all our venison is dry-aged on the carcass for 10 days.

Our venison sausages are Always Fresh Never Frozen®, handmade in small batches each week to ensure exceptional quality. They are vacuum-packed to order, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy. Please note that Swaledale Butchers work in harmony with the life cycle of wild deer, making this a seasonal product available only from early autumn to late winter.

We create our wild venison sausages using shoulder and belly cuts, which provide the ideal fat content for a truly succulent sausage. To complement the venison, we use pork from our Tamworth and Middle White pigs, reared outdoors where they can root, wallow, and express their natural behaviours. These heritage breed pigs are matured at their own pace, allowing the fat to naturally marble the meat, resulting in pork with a superior texture.

To maximise flavour, our native breed pork is dry-aged on the bone for up to three weeks in our Himalayan salt chamber, which intensifies its rich and distinctive taste. This meticulous process ensures that our handmade venison sausages deliver the perfect balance of succulence, texture, and flavour, making them ideal for winter warmers, hearty meals, or a standout addition to festive feasts for those who value premium quality venison.

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