have had more venison sausages since I moved to London in 2008 than in my entire life. First I saw them at the enlightened Slow Food Festival on the Southbank: aimed at the kind of crowd that regularly hangs out at the Royal Festival Hall, with prices to match. Now the commoditification of luxury products has brought game meat to the shelves of Marks & Spencer. Mind you, marked down! Four quid fifty for two boxes, 12 venison sausages. Is the right spelling surely not Marx and Spencer? Granted, working classes don't shop at Marks and Sparks but wealth-trickling needs to starts somewhere. Now it is down to persuading the masses to stop buying the similarly priced frozen toilet-paper-and-emulsifiers Cumberland sausages and switch to game, Argentine red and silver cutlery. Next logical step perhaps would be licensing the denizens of Woolwich for fox-hunt.Serving suggestion: grilled, with garden salad and finocchio alla griglia. If you have the patience, sauté chopped shallots in the sausage juices, add a few juniper berries and red wine, simmer until alcohol evaporates.
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there's many ways to prepare sausages, in some occassion prepare it in sauce, or well with eggs this is most typical way, others with vegetables, anyway you can enjoy it as you wish.
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