Hunter Stock

Preparation info
    • Difficulty

      Easy

Appears in

By Ben Shewry

Published 2012

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Ingredients

  • 260 g ( oz) hunter sausage (from specialist butchers), thinly sliced
  • 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.