These sausages are one of my best creations. I make a pesto with the wild leek which contains Parmesan, cheese and lemon zest and mixed with the free range pork this creates a sensational layered taste.
This is a seasonal product because the wild leek is foraged in the spring.
The venison and wild garlic sausages are a seasonal product. I use locally foraged wild garlic to make a pesto which I then blend together with my wild Dorset venison meat to create this unique and tasty sausage.