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Ben's Trio of game sausages

Recipe Date:
29 May 2014
Serving Size:
4
Cook Time:
00:40:00
Difficulty:
Easy
Measurements:
Metric
Ingredients
  • 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
  • bunch kale - stalk removed and sliced thinly
Directions

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.

 

 

Photo courtesy of https://www.flickr.com/photos/anniemole/