For the sausages and onion gravy:
1 tbsp olive oil
8 venison sausages
2 onions, sliced
120ml stout or porter
600ml beef stock
1 tbsp fresh rosemary, chopped
1 tbsp Worcestershire sauce
2 tbsp blackcurrant jam
Salt and black pepper
2 tsp butter, at room temperature
2 tsp plain flour
For the mash:
140g black pudding, sliced into rounds
900g potatoes, peeled and chopped into 2cm cubes
2 small leeks, trimmed, washed and chopped
- Preheat the oven to 200 ̊C/180 ̊C fan/gas mark 6.
- Heat the oil in a large pan over a high heat. Add the black pudding and cook for 3-4 minutes per side until golden. Transfer to a plate and set aside.
- In the same pan, brown the venison sausages on all sides. Transfer to the plate with the black pudding and set aside.
- Add the onions to the same pan and turn the heat to medium. Cook for 10-12 minutes until very soft.
- Pour in the stout and bubble for 2-3 minutes, scraping any sticky bits from the bottom using a wooden spoon. Stir in the stock, rosemary, Worcestershire sauce and blackcurrant jam. Season to taste.
- Use your fingers to work the butter and flour together to form a paste, then break into small pieces and drop into the sauce. Stir for 6-8 minutes until thickened and glossy.
- Add the sausages back into the pan and simmer for 10 minutes unitl completely cooked throughout.
- Meanwhile, place the potatoes in a pan of salted water. Bring to the boil, then reduce the heat, add the leeks and simmer until the potatoes are soft. Drain well and mash.
- Combine the butter and milk in a small jug and microwave until the butter has just melted. Add to the mashed potato and mix until smooth. Crumble in the black pudding, then season to taste and set aside.
- Divide the mash amongst wide serving bowls, add the sausages and spoon over the stout and onion gravy.
Per Serving 643kcals, 27.3g fat (13.8g saturated), 68.2g carbs (15.1g sugars), 30.2g protein, 9.4g fibre, 0.798g sodium