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Venison sausage casserole with herbs and red wine


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Serve this as upmarket sausage and mash with braised red cabbage (see recipe).

You can use juniper berries in this recipe, they have a very strong taste which can dominate this dish so use them sparingly and only if you like gin!

Ingredients
500 g venison sausages
200 g smoked bacon, chopped
200 g chopped chestnut mushrooms
1 large onion or 200g shallots, chopped
1 garlic clove, chopped
Half a bottle (375 ml) of red wine or 375 ml beef stock
2 bay leaves
1 scant teaspoon lightly bruised juniper berries (optional)
1 teaspoon fresh thyme (or half dried)
1 tablespoon plain flour
25 g butter
2 rounded tablespoons of rowan, crab apple or redcurrant jelly
Salt and black pepper

Method

Use a large, heavy pan or casserole to brown the sausages in olive oil for 10 minutes
Remove sausages
Add onion, garlic and bacon to pan and cook for around 10 minutes
Return sausages to pan
Stir in the flour until the juices are absorbed
Add red wine and herbs
Bring contents to a simmer, put the lid on and simmer gently on the lowest setting for 30 minutes
Add mushrooms and cook with lid removed for 20 - 30 minutes
If the sauce is runny, remove sausages, reduce sauce by cooking rapidly. Once sauce has thickened return sausages
Add 25 g butter (optional)
Check seasoning (you may not need salt if the bacon is salty)
Add fruit jelly and once this has melted serve with mashed potato

Suggested Sausages

Venison or boar sausages



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