Hunter Stock

Preparation info

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By Ben Shewry

Published 2012

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  • 260 g ( oz) hunter sausage (from specialist butchers), thinly sliced
  • 500 ml (17 fl oz/2 cups) shallot stock
  • 15 ml (½ fl oz) strained lemon juice
  • table salt, to taste
  • 0.1 g freshly ground white pepper


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.