Glazed venison sausages with neeps and tatties

Glazed venison sausages with neeps and tatties
  • Serves icon Serves 4
  • Time icon 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 a midweek family meal.

Nutrition: per serving

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

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

  1. 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.
  2. 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.
  3. 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.
  4. Serve the  mash with the venison sausages and some buttered cabbage, if you like.

delicious. tips

  1. For a vegetarian version, use veggie sausages such as Quorn sausages instead of venison.

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