Glazed venison sausages with neeps and tatties
- January 2009
- 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.
- 28.9g (13.3g saturated)
- 42.1g (17g sugars)
- 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
- 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.
For a vegetarian version, use veggie sausages such as Quorn sausages instead of venison.
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