Ben's 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
- bunch kale - stalk removed and sliced thinly
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/