Hunter Stock

• 260 g (9¼ oz) hunter sausage (from specialist butchers), thinly sliced
• 500 ml (

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.