Estimated Nutritional Information per 100g
Energy: 163 kcal
Fat: 7.6 g
Carbs: 3.8 g (of which sugars 0.7 g)
Protein: 18.6 g
Fibre: 0.4 g
Sodium: 527 mg → salt ≈ 1.3 g

Making Homemade Sausages:
Prepare the Casing: If using sausage casings, soak them in warm water for about 30 minutes. Rinse thoroughly.
Shape the Sausage: Place the Wild Boar & Apple Sausage Meat into a piping bag or sausage stuffer. Carefully fill the casings with the sausage meat, being mindful not to overstuff.
Cook: Grill, pan-fry, or oven-bake the sausages until golden brown and cooked through, ensuring the internal temperature reaches 75ºC.
Sausage Patties or Burgers:
Shape the Patties: Form the sausage meat into patties or burger shapes with your hands.
Cook: Heat a non-stick frying pan or grill over medium heat. Cook the patties for 5-7 minutes on each side, or until fully cooked through and golden brown.
Stuffing or Meatballs:
Make the Mix: Use the sausage meat as a stuffing for poultry, or roll it into meatballs.
Cook: For stuffing, bake in a preheated oven at 180ºC (160ºC fan) for 25-30 minutes. For meatballs, pan-fry or bake until browned and fully cooked.
Cooking Tips:
Ensure all sausage meat dishes are cooked until the internal temperature reaches 75°C.
Pair with roasted vegetables, mashed potatoes, or a fresh salad for a complete, gluten-free meal.
Enjoy the rich, gamey flavour of our Wild Boar & Apple Sausage Meat in a variety of delicious homemade dishes.

Cook Before Eating. Consume On the Day Opened. Store Below 3°C or Freeze On Day Of Purchase For 6-9 Months. Defrost Thoroughly In the Fridge Before Cooking.

Chippenham Unit
The Black Farmer, Unit 10, Bumpers Farm Enterprise, Vincients Road, Chippenham, SN14 6QA

Brixton Store
The Black Farmer Brixton Farmshop. 25-27 Market Row, London SW9 8LD

White City Store
The Black Farmer, Unit 1, 2 Television Centre, 101 Wood Lane, White City, W12 7FR