Traditional Usk Venison Sausages

Pan-fry high-quality venison sausages until browned and cooked through. Set aside.

In the same pan, sauté shallots, then deglaze with a generous splash of port.

Stir in a spoonful of redcurrant jelly and simmer until glossy and thickened. Toss the sausages back in to coat. A rich and flavorful classic from the Usk Valley.