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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

Published: 31 Dec 08
Updated: 4 Mar 25

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.

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

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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

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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.