Hoisin Venison Sausages Recipe By Karl Anthony Jones

A delicious Hoisin Venison Sausages Recipe with noodles and flatbread by one of our Facebook competition entrants. Try it for yourself today.

Here’s a recipe for ambitious cooks who want to make their own sausages – but you could use bought sausages, as detailed below.


Venison sausages

Karl makes these simply with venison, with Hoisin sauce added into the mix before stuffing – or you could use bought sausages and add a touch of hoisin sauce when combining with the noodles.

For the flatbread

200g of plain four
100ml of warm water
Olive oil
1 tbsp butter
1 tsp garlic powder
1 tsp parsley

For the stir fry

Vegetables of your choice
Cooked noodles
Vegetable oil


To make the flatbread

  1. Mix the flour and nearly all of the water into the flour and a drop of olive oil. You might not need all of the water.
  2. Knead until the dough is soft and not sticky, if sticky add flour if dry add water. No need to let it rise.
  3. Add a drop of oil to pan on a medium-high heat.
  4. Cut your dough into 6 pieces and roll them out until they’re roughly 3mm thick – any thinner and they become brittle once cooked.
  5. Drop one in the pan, only a couple of minutes each side.
  6. Continue with the rest and once all are cooked, mix a tablespoon of butter and oil together and add a tea poon of garlic powder and a tsp of parsley, mix together and brush onto all of the flatbread and serve while still warm.

To combine the whole dish

  1. Poach the sausages in water on a simmer for 8 minutes.
  2. Cook off the veg and noodles in a wok and add just a little Hoi Sin sauce to the wok. Remove sausages from the water and slice into 5mm disks.
  3. Heat a little oil in a pan and flash fry the sausage disks.
  4. Place the noodles and veg mix on the plate and top them with the sausage.