A venison sausage with added pork to improve succulence. Red wine, basil and redcurrant jelly are added to make a rich wholesome dinner sausage.
GOLD Award Winner 2000 Smithfield Awards!
Style: Thick, 58% Venison, 38% pork
Cooking Method: Fry / / Casserole / Oven Cook
Possible Allergens: Sulphites and Red Wine.