PARTNERS
STUFFED VENISON SAUSAGES
Ingredients
For the sausages
G 500 deer meat
G 300 wild boar or pork belly
G 2 pepper
G 20 salt
M 2 sausage casing
G 300 yellow potatoes
G 50 cheese flakes
G 20 butter
mL 75 milk
Preparation
- Prepare the sausages by combining the deer meat and wild boar belly previously ground. Season with salt and pepper and knead the mixture to blend well.
- Stuff the sausage mixture by first making a knot at the end of the sausage casing (already cleaned and softened), at the end of the sausage casing tie the end. Leave to rest in the fridge.
- Peel and cut the potatoes carefully.
- Boil them in boiling water for about 20’. When the potatoes are cooked, drain the water, add the milk and butter, and mash everything together. Use a fork to better whip the mashed potato to create a smooth, fluffy finish.
- Cook the venison sausages in a skillet over medium heat or on the grill.
- When they are cooked through, cut them in half, add the puree and sprinkle the cheese on top. Bake for 10′ at 180° C (356° F) with fan assisted.
Video Gallery
Other
ChefVilli Tosi
Wine CouplingRefosco dal Peduncolo Rosso DOC
Other Info Kcal 338* *For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.
