Grouse Sausage

Preparation info
    • Difficulty


Appears in

By Sat Bains

Published 2012

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For the Grouse Sausage

  • 300 g sausage meat
  • 100 g minced grouse meat, taken from the legs and wings of the 5 grouse, above


Comine all the ingredients and season. Fry a little off to check the taste and texture. We then send the mix off to our butcher to be made into little sausages. Alternatively if you’re experienced you can make your own sausages. When these are made we allow them to rest for 24 hours to stop them splitting and allow the flavour to develop.