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Hunter Stock
Preparation info
- Difficulty
Easy
Appears in
By Ben Shewry
Published 2012
Ingredients
260 g 9¼ oz 500 ml
Method
Place the sausage in a medium saucepan and cover with the stock. Bring to a simmer, then reduce the heat and cook at 80°C (176°F) for 1 hour. Strain though a fine sieve lined with muslin (cheesecloth). Cool to room temperature, then season with the lemon juice, salt and pepper.
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- Hunter Stock
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