Wild Game Sausage

Wild Game Sausage with lemon cabbage 4 Servings


1lb/500gWild Game Mince
4oz/100gFat Pork Shoulder
2oz/50gShallots, Chopped and Fried
5pcsAnchovies Fillets
1.5cup/3dl Cream
1tbspAniseed, Cinnamon, Juniper Berries,Pink Pepper
1pcsBay Leaf
Salt and Pepper
Casings, Preferably Lamb
The Cabbage
0.25lb/250gPointed Cabbage, Sliced
1pcsLemon, Zest and Juice
3 tbspSugar
0.5cup/1dl White Wine
Salt and Pepper
Flat-Leaf Parsley


The Sausage
  1. Make a coarse mince of meat, anchovies, spices and pork.
  2. Steam the sausages for about 2 minutes and then let them cool.
  3. Grill or fry just before serving.
The Cabbage
  1. Slice the cabbage and chop the onion finely.

  2. Grate the zest of the lemon and squeeze the jucie.

  3. Fry the cabbage in butter in a pot together with lemon zest and onion.

  4. Add the juice, sugar and wine and simmer under the lid until the cabbage is softened.

  5. Season with salt and black pepper.

  6. Dice the bacon finely and fry crispy.

  7. Pluck the leaves from the parsley and mix it with the bacon just before serving.


Serve the sausage and cabbage with nice mashed potatoes or in a bread.