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Glazed venison sausages with neeps and tatties

Name: Glazed venison sausages with neeps and tatties
Yield: Serves 4
Cuisine: British recipes
Ingredients: 400g floury potatoes, chopped into chunks; 1 swede, chopped into small chunks than the potato; 1 tbsp vegetable oil; 8 venison sausages (we like Marks & spencer); 3 tbsp honey; 1 tbsp wholegrain mustard; 50g unsalted butter; A good splash of double cream; Nutmeg for grating or 1 tsp ground ginger

Easy
January 2009

Easy
January 2009

Test kitchen approved

Serves 4
Takes 5 minutes to make and 20 minutes to cook

This sausage and mash with a Scottish twist is a great and inexpensive idea for Burns Night or an easy family meal on a chilly night.

Make the most of venison while it’s in season. Try our pan-fried venison with squash and sweet potato.

Nutrition: per serving

Calories: 485kcals
Fat: 28.9g (13.3g saturated)
Protein: 16.9g
Carbohydrates: 42.1g (17g sugars)
Salt: 2.4g

Nutrition: per serving

Calories: 485kcals
Fat: 28.9g (13.3g saturated)
Protein: 16.9g
Carbohydrates: 42.1g (17g sugars)
Salt: 2.4g

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Ingredients

400g floury potatoes, chopped into chunks
1 swede, chopped into small chunks than the potato
1 tbsp vegetable oil
8 venison sausages (we like Marks & spencer)
3 tbsp honey
1 tbsp wholegrain mustard
50g unsalted butter
A good splash of double cream
Nutmeg for grating or 1 tsp ground ginger

Method

Place the potatoes and swede in a large saucepan of cold salted water. Bring to the boil, then reduce to a simmer for 20 minutes or until tender.
Meanwhile, heat the vegetable oil in a frying pan and cook the venison sausages for 10 minutes, turning occasionally, until browned all over. Stir in the honey and mustard and cook for a further 5 minutes, until glazed and sticky.
Drain the potatoes and swede and mash with the butter, double cream, nutmeg or ginger, and lots of sea salt and freshly ground black pepper.
Serve the mash with the venison sausages and some buttered cabbage, if you like.