Posted by

Victoria Lagodinsky

November 5, 2014

From Roz Denny’s The Big Book of Great British Recipes.

Bangers and mash has to be the perfect bonfire night feast. But at Nourish we like to give things a bit of a healthier twist. Switching pork sausages for leaner venison ones is a great way to cut down on some fat. The red onion marmalade accompanies the venison perfectly and, warmly spiced with cinnamon and star anise, it makes a great change to gravy.


Venison Sausages with Red Onion Marmalade

Serves: 4

Preparation time: 15 minutes, plus soaking

Cooking time: 35 minutes
2 large red onions, thinly sliced
2 fat cloves garlic, sliced
vegetable oil, for frying
½ stick cinnamon
1 star anise or ½ tsp five-spice powder
2 tbsp balsamic or sherry vinegar
2 tbsp raisins, soaked in hot water
1 tsp horseradish
8 thick venison sausages
sea salt and freshly ground black pepper
creamy mashed potato, to serve
sprigs of thyme, to garnish (optional)

1. Cook the onions and garlic in just enough oil to cover over a low heat for a good 20–30 minutes until reduced down and soft but not browned.

2. Add the spices and cook for 1 minute, then stir in the vinegar and cook until reduced, followed by the raisins and horseradish. Season and set aside.

3. Grill or pan-fry the sausages for a total of 15 minutes until just firm and still a little juicy. Stand for 5 minutes before serving with the onion marmalade and some creamy mashed potatoes. Garnish with sprigs of thyme, if you like.