Scottish Style Sausages - Venison and Redcurrant
This Scottish inspired Sausage compliments the strong well flavoured Venison with the sweet taste of Redcurrant.
Preparation time: 1 hour + Quantity: Makes 8 - 10 portions Cooking time: 10 - 15 minutes
Ingredients
150g redcurrants
50g light brown sugar
1/2 measure Whiskey
500g minced venison
1 finely diced medium white onion
2 cloves crushed garlic
1 teaspoon fresh chopped thyme
70g fresh soft white breadcrumbs
1/3 teaspoon salt
15 twists black pepper
Method
- Boil the redcurrants with the sugar and whiskey, till dissolved, squashed and slightly thickened. (3-4 minutes)
- Cool
- Mix in to the venison- leave to infuse for minimum 1 hour or overnight.
- Add the finely diced/ minced -onion, garlic and thyme
- Mix in with your clean hands
- Add all else
- Stuff in to soaked sausage skins- see chocolate sausages for method