Premium Venison and Cranberry Sausages

Premium Venison and Cranberry Sausages

Regular price
£5.99
Sale price
£5.99
Regular price
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Unit price
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Tax included. Minimum order of £35. Free shipping on orders over £65

We can now offer our venison and cranberry sausages as a new premium product, they still combine lean, full-flavoured venison with fruity cranberries, warm spices, fragrant herbs and a touch of onion but now at a premium level thanks to only best cuts of venison and ingredients used to sort this fantastic product but not at a premium price!


Cooking instructions

Not suitable for cooking from frozen. Defrost thoroughly in a refrigerator for 12 hours before cooking.


Remove all packaging.
Grill: For best results, grill. Place under a pre-heated medium grill for 16 - 18 minutes. Turn occasionally.

Oven: 200°C / Fan 180°C / Gas 6. Place on a baking tray in the centre of a pre-heated oven for 25 - 30 minutes. Turn occasionally.


Microwave: Not suitable for microwave cooking.

Ingredients:

Venison (51%), Water, Pork Back Fat, Dried Cranberries (12%) (Cranberries, Sugar, Sunflower Oil), Rusk (Wheat Flour [WHEAT Flour, Calcium Carbonate, Iron, Niacin, Thiamin], Salt, Raising Agent [Ammonium Bicarbonate]), Seasoning (Salt, Wheat Flour [WHEAT Flour, Calcium Carbonate, Iron, Niacin, Thiamin], Plant and Fruit Concentrates, Preservative [Sodium METABISULPHITE], Antioxidant [Sodium Ascorbate, Sodium Citrates], Dextrose, Spice Extracts), Black Pepper.

For allergens, please see ingredients in CAPITALS.

Weight:400g

Nutritional per 100g


Additional Warnings:

May contain lead shot, small bone fragments.

Storage

Keep frozen at or below -18°C and use within best before date. Defrost thoroughly in a refrigerator for 12 hours before cooking. Once defrosted, use on the same day. Do not refreeze. Not suitable for cooking from frozen.

Nutritional Info Per 100g

Energy KJ: 891, Energy Kcal: 254, Fat (g) 14.2, Of which Saturates (g): 5.6, Carbohydrates (g): 17.8, Of which sugars (g): 8.7, Protein (g), 12.5, Salt (g), 1.4.

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