• 5lb shoulder meat from red deer
  • 5lb of pork shoulder
  • 2lb of lardo – diced
  • 2 cups of fennel seeds – toasted
  • A handful of fresh rosemary
  • 8 grated garlic cloves
  • 4 cups of Panko bread crumbs

Bean Sauce:

  • olive oil
  • sprig of rosemary
  • garlic cloves
  • 1 onion
  • 1 leek
  • 2 red peppers – sliced
  • 1 lemon
  • 1 tin of cannellini beans
  • splash of white wine
  • dash of balsamic vinegar
  • handful of chopped parsley


  1. Mince the meat twice
  2. Mix all the sausage ingredients together and then fry a small bit of the mix to test your seasoning
  3. Add more salt, pepper or herbs as desired
  4. Pass the mix through a sausage machine into hog casings – link into about 9 inch sausages
  5. Hang them for 24 hrs to set

For the Bean Sauce:

  1. Mix olive oil with rosemary and garlic to flavour the oil
  2. Add a couple of handfuls of diced onion and sliced leek
  3. Add a grated garlic clove
  4. Add two sliced red peppers that have been charred and de skinned
  5. Add lemon zest and lemon juice
  6. Add a tin of cannellini beans and a splash of white wine
  7. Add a dash of balsamic vinegar and a handful of chopped fresh parsley