Gourmet Venison & Redcurrant Sausages

Experience the rich, wild flavors of the forest with Stack Butcher’s Gourmet Venison Sausages. These aren’t your everyday bangers; they are a refined, "forest-to-fork" delicacy that brings a touch of luxury to your breakfast plate or dinner table.

By blending lean, earthy British venison with a hint of pork fat for succulence, we’ve created a sausage that is remarkably tender and bursting with flavor. The secret to our signature recipe is the infusion of real redcurrant jelly, which provides a delicate, fruity sweetness that perfectly balances the deep, savory notes of the game. Finished with a gluten-free crumb, these sausages offer a superior snap and texture that everyone can enjoy.

The Sophisticated Choice for Game Lovers

Rich & Earthy: A deep, "umami" flavour profile that sets venison apart from traditional beef or pork.

The Perfect Balance: The tart, bright notes of redcurrant jelly naturally complement the wild game.

Gluten-Free Recipe: Crafted with a GF crumb to ensure an inclusive dining experience without compromising on quality or "bite."

High-Protein Luxury: Venison is naturally lean and nutrient-dense, making this a healthy yet indulgent choice.

Product Info & Storage

At Stack Butcher, we use only the finest ingredients to ensure our specialty sausages are of the highest artisan standard.

Ingredients:

Venison, Pork Fat, Redcurrant Jelly (Glucose Syrup, Redcurrant Juice from Concentrate, Sugar Syrup, Gelling Agent: Pectin, Elderberry Concentrate, Acidity Regulator: E331), GF Crumb, Water, Salt, Herbs & Spices, Preservative: E223 (Sulphites).

Allergen Info: Contains Sulphites. This product is made with Gluten-Free ingredients.

Storage Advice: Keep refrigerated below 5°C. Suitable for home freezing on the day of purchase for up to 12 months.

Cooking Inspiration

The Gourmet Brunch: Serve alongside poached eggs, sautéed wild mushrooms, and a slice of toasted sourdough for a high-end start to your day.

Venison & Red Wine Casserole: Brown the sausages and simmer them in a rich red wine gravy with root vegetables for a warming, rustic winter stew.

The Ultimate "Game" Hotdog: Serve in a toasted brioche bun with caramelized red onions and a smear of extra redcurrant jelly or hot English mustard.

Cooking Instructions

Pan-Fry/Grill: Cook over medium heat for 12–15 minutes, turning occasionally until the skins are golden-brown and the juices run clear.

Butcher’s Tip: For the best results, cook these "low and slow" to prevent the lean venison from drying out and to allow the redcurrant jelly to caramelize slightly inside the casing.