Venison and black pudding skinless sausages

Name: Venison and black pudding skinless sausages
Cuisine: Northern Europe
Ingredients: 50 g pearl barley; 550 g venison, coarsely minced; 50 g venison fat or pork belly fat minced (if using venison fat, freeze then mince it); 50 g venison fat or pork belly fat minced (if using venison fat, freeze then mince it); 150 g black pudding, cut in 5mm dice; good sprig of fresh thyme; salt and pepper; salt and pepper; oil to fry

Mince & Dice

Preparation info

Makes
8
sausages

Difficulty
Easy

Appears in

Venison

By José Souto

Published 2015

About

These are great skinless sausages that can be made into any shape you like. You can even make them into a salami shape which you can poach, slice and then pan fry to give crispy edges.

Ingredients

50 g pearl barley
550 g venison, coarsely minced
50 g</

Europe
United Kingdom
Main course

Method

Put the pearl barley in a pan and cover with cold salted water then bring to the boil and simmer 20-30 minutes or until soft.

Refresh the pearl barley in cold water then drain.

Put the venison, fat, black pudding and pearl barley in a bowl.

Strip the leaves from the thyme and chop, then add to the bowl.

Mix all the ingredients well and season generously.