Smoked duck neck sausage
$33.00
Tax included.
Pork farce, seasoned with fresh sorrel and pain d'épices, is stuffed into a duck neck, before being cooked and smoked. To prepare, grill on the BBQ or pan-fry, then serve with pickled mustard seeds (available in-store) and pickled walnuts.
Available as part of our Decade of Meatsmith celebration, from 27 Jan - 8 Feb.
Duck neck, pork shoulder, pork backfat, chicken liver, pain d’epices (rye flour 39%, glucoe-fructose syrup, water, honey 8%, malted wheat flour, caramelised sugar 2.8%, raising agents 1.5%, sugar, salt, rapeseed oil, sorbic acid, spices), sorrel, confit garlic, salt, white pepper, nitrites, sherry, phosphate. Contains: alcohol, garlic, preservatives, gluten.
This is a partially cooked product, best eaten in 4-5 days. Please refer to packaging for more information.
Each pack will contain two sausages, weighing a total of approximately 650g, enough for 2-3 people.
To prepare, simply grill on the BBQ or fry pan over a medium to high heat, turning them frequently until well caramelized and warmed through. Serve with pickled mustard seeds and pickled walnuts.
