- 500g venison (or a mix), minced
- 1 tsp salt
- generous amount of freshly ground black pepper
- quarter tsp dried rosemary
- 5 juniper berries, ground
- sausage skin/casings
- bowl of warm water
- disposable piping bag
The Rest of the Recipe to serve 4
- 20 scallops (5 per person, or less if you’re not feeling generous!)
- 1 tbsp olive oil
- juice of half a lemon
- generous pinch of salt
- freshly ground black pepper
- small amount of fresh parsley, chopped
- rocket leaves or any other type of salad leaves, enough for 4
- Mix all the sausage ingredients up in a large bowl. Leave to rest for a couple of hours.
- Soak the sausage skin for at least 10 minutes in hand warm water.
- When you are ready, get a piping bag, snip the end off, about an inch from the end and fill the bag with the sausage meat.
- To make the sausages, slip the casing over the cut end of the piping bag and keep pulling the casing over as much as you can, gathering it back, concertina style. Leave about 6 inches of the casing hanging, to allow you to tie it up at the end.
- Start filling the casing with the sausage meat.
- Keep filling, topping up the piping bag as you go along.
- Cut of the extra casing, again, leaving about 6 inches extra at this end too, then tie off both ends and twist the whole length into portions about 4-6 inches long, making links.
- At this stage, sausages are usually hung up and pricked with a sterile toothpick or something similar. I don’t bother with the hanging up bit but I do prick the sausage skins. Just find the air bubbles and prick them but don’t over do it!
- Cook them as you would regular sausages. Barbecue, grill or fry them.
Method for the full recipe – venison sausages and scallops
- Slice the sausages up, say about an inch or slightly less. 2 sausages per person is perfect.
- Heat a large frying pan on medium heat. Now if you have a good non stick pan, you shouldn’t need any oil but a little oil will only enhance the flavour. Fry the sausages up in 2 or 3 batches, depending on the size of your pan, for about 5 minutes until they’re done. Keep aside and keep warm.
- Sauté the scallops in batches in the same frying pan, just about a minute or two on each side. Don’t overcrowd as you want to fry not steam.
- While the scallops are cooking, get 4 plates out and place some rocket leaves on each one, ready to go.
- Divide the sausages amongst the 4 plates.
- When all the scallops are done, place them all back into the pan, add the lemon juice and season with the salt and pepper, all very quickly as you don’t want them to overcook and toughen.
- Turn the heat off, scatter the parsley all over, mix, then divide the scallops equally amongst the 4 plates, along with any juices there might be in the pan.
Serve immediately. As mentioned, great starter but perfect as a light lunch too.
- Serving Size: for 4