Trio of Game Sausages
7 medium potatoes (Coliban, Sebago or Dutch Cream) peeled and halved
500 ml Brown Hill Ivanhoe Cabernet Sauvignon
1 l chicken stock
4 venison sausages
4 pheasant sausages
4 wild boar sausages
75 g unsalted butter
100 ml cream
150 g cheddar cheese
1 large bunch chives chopped
Place potatoes in a pan of cold water and cook on medium heat for 30-40 mins, until soft. While potatoes are cooking, add wine and stock to another saucepan and start to reduce. Remove when thick and concentrated. In a frying pan over medium heat, add a splash of oil and cook sausages.
Drain potatoes, and leave to cool for a few minutes. Return to saucepan, add butter, cream and cheese, and season to taste. Mash until smooth, then add chives.
In a frying pan over medium heat, add a nob of butter, then cook kale with a tablespoon of water. Keep tossing to cook evenly.
Serve sausages with creamy potato, kale and top with red wine jus. Oh, and serve with a glass of Brown Hill’s Ivanhoe Cabernet Sauvignon.