Venison Sausages

A twist on the traditional sausage and mash:
Serves: 4
Prep time: 10 mins
Cooking time: 40 mins
Total time: 50 mins
Skill level: Bit of effort




    • 2 tablespoons olive oil


    • 2 knobs of butter


    • 8 venison sausages


    • 1 head of garlic, halved across the cloves


    • 2 red onions, peeled, cut into thin wedges


    • 200ml (7fl oz) red wine


    • 300-450ml (½-¾ pint) beef stock


    • 1 tablespoon plain flour




    • 500g (1lb) floury potatoes, peeled and cut into chunks


    • 400g (14oz) parsnips, peeled and cut into chunks


    • 2 sprigs of rosemary


    • 100ml (3½oz) milk


    • 60g (2oz) butter






    1. Set the oven to Gas Mark 6 or 200°C.


    1. Heat the olive oil and a knob of butter in a roasting tin.


    1. Add the sausages, turning them in the hot fat, the 2 halves of garlic and red onion wedges.


    1. Cook them in the oven for 25-30 minutes, turning them halfway through cooking.


    1. To make the mash: Bring a pan of water to the boil and add potatoes and parsnips.


    1. Remove the leaves from the rosemary sprigs, add the stalks to the pan and keep the leaves for later. Cook, covered, over a medium heat until soft enough to mash — about 12 minutes.


    1. Drain the veg well (keep the water for the stock), discard the rosemary stalks and return the veg to the pan placed on a gentle heat, to drive off the moisture. Add milk and, when warmed through, add the butter and seasoning, and squeeze out one of the halves of roast garlic into the pan (it should be soft and like a brown goo). Mash everything together, then add the finely chopped rosemary leaves to taste — about 1 rounded tablespoon. Keep it warm in the oven.


    1. Take sausages out of the roasting tin. Keep them warm in the oven. Put the tin on the hob and heat it up, or scrape the onions and juices into a pan. Add the wine and boil for a couple of minutes. Add stock; simmer for 5-10 minutes. Mix the flour and a knob of butter to a paste, then whisk this into the sauce and cook until glossy and thick.


    1. Put sausages back in, to serve straight from the tin if you like, with the other half of the roasted garlic. Serve bangers and mash with green vegatables



Nutritional information per portion



fat 38.0g saturates 16.0g calories 658(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.