Ingredients
500 g lean Venison 450 g pig's Livers 750 g Pork Belly fatty or pork fat 60 g Salt 2 mace blades 1 teaspoon freshly ground black pepper 1 teaspoon juniper 2 Cloves Garlic 1 Glass red wine 1 tablespoon brown sugar 1 tablespoon Rosemary 1 kg caul fat or beef tracings Hickory BBQ wood chips soaked for one hour relish 500 g grated beetroot soft brown sugar Balsamic vinegar star anise horseradish crme 3 tablespoons crme fraiche 1 bunch watercress HorseradishDescription
Wash The Caul Fat In Cold Water And Soak Over Night. To Make The Sausage Filling, Combine The Dry Ingredients With The Meat And Fat In A Large Bowl And Mix Together. Then Pass The Mixture Through A Medium Mincing Attachment. Then Mix In The Red Wine And A
LifeStyle FOOD
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