BushWear's Alternative Christmas Dinner - Part 1

Customers who shop with us regularly may know we stock an extensive selection of larder and food preparation products. Yet, these don't have to just be confined to use after your stalking trips.

Christmas is a great time to try something different and introduce your friends and family to your own cooking. Food being made fresh, with love and packed full of lots of festive flavours rather than the bog standard, pre-packaged shop bought food. At BushWear we've tried and tested a couple of delicious recipes that you can make at home with a few of our favourite items. 

Ultimate Pigs in Blankets

Christmas dinner is not complete without the old favourite, pigs in blankets. This year we have sourced some exquisite festive flavours to give mouth watering results with a minimum of effort. The recipe uses pork but we also tried it with Venison and it was delicious! 

Ingredients: 

  • Mulled wine Sausage Seasoning Mix (100g)
    10 Dried Plums (included with mix) 
  • Minced Pork (500g) 
  • Streaky bacon (30 Rashers) 
  • Mulled Wine or Red Wine (130ml) 

Method:

Add the mince, plums, seasoning mix and wine into a large bowl. Stir all the ingredients together and for best results put the mix back through a mincer (3mm or 5mm mincing plate recommended).

With the mix thoroughly blended we saved a little time with a cheeky shortcut. Instead of now stuffing the mix into sausage skins, we simply used a jerky gun to pump out approx 3 inch strips of sausage meat. We then tightly wrapped these strips with the bacon to act as the sausage skin.

Repeat until all mix is used up, this should make approximately 30 Pigs in Blankets. For cooking we found it best to use the oven (200°C for 20 mins approx). If using venison meat, remember to alter the ratio to approximately 400g venison 100g pork belly. This just adds a little fat to the sausage.

Santa's Seasonal Sausage

For those who love a good sausage fest we have sourced an unbeatable festive sausage mix to make beautiful bangers this Noel. The Port and Cranberry Sausage Mix has to be tried to be believed. It's Christmas all wrapped up in a devro.

Ingredients:

  • Port and Cranberry Seasoning Mix (100g)
  • Minced Pork (500g) 
  • Port/Red Wine (130ml) 


Method:

This recipe again uses pork but venison or game can be easily substituted in, just remember to add 20% pork belly if using low fat game meats.

Simply add the mince, seasoning mix, and port or wine into a large bowl and mix together well. We feel for best results the mix should be put back through a mincer. Most mincers come with sausage nozzles, so it is possible to mince straight out and into the devro casings. However, some people prefer the extra control a dedicated sausage stuffing machine gives but this is really personal preference.

Depending on how big you like them this recipe should make approx 20 sausages packed full of
unbeatable festive bangers and can be cooked in the oven, grilled or sizzled in a hot pan. 

Throughout December we will have lots more festive recipes for you to try including what to do with those Turkey leftovers! If you have any of you own then share them with us by leaving your comments below.