Good Housekeeping UK

Venison sausages and mash with blueberry gravy

Name: Venison sausages and mash with blueberry gravy
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 700 g (1 1/2lb) parsnips, peeled and cut into 5cm (2in) chunks; 300 g (11oz) Desiree potatoes, peeled and cut into 5cm (2in) chunks; 4 tsp. olive oil; 12 venison sausages; 1 sm garlic clove, crushed; 2 tbsp. balsamic vinegar; 2 tbsp. cornflour; 500 mL (17 fl 0z) hot beef stock; 2 tbsp. blueberry jam (or blackcurrant jelly); 100 g (3 1/2oz) fresh blueberries; 50 g (2oz) butter

Try this delicious twist on the classic bangers and mash

By The GH Kitchen TeamPublished: 05 February 2015

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Yields:

4 serving(s)

Prep Time:

15 mins

Cook Time:

35 mins

Total Time:

50 mins

Cal/Serv:

797

Ingredients

700 g (1 1/2lb) parsnips, peeled and cut into 5cm (2in) chunks
300 g (11oz) Desiree potatoes, peeled and cut into 5cm (2in) chunks
4 tsp. olive oil
12 venison sausages
1 sm garlic clove, crushed
2 Tbsp. balsamic vinegar
2 Tbsp. cornflour
500 ml (17 fl 0z) hot beef stock
2 Tbsp. blueberry jam (or blackcurrant jelly)
100 g (3 1/2oz) fresh blueberries
50 g (2oz) butter

Directions

1. Step 1
  Put parsnips and potatoes into a large pan, cover with cold water and bring to the boil. Reduce the heat and simmer gently for 20min until tender.
2. Step 2
  Meanwhile, heat oven to 190°C (170°C) mark 5. In a large, wide frying pan, heat 3tsp oil over a medium-high heat, add sausages and cook for 5min until lightly browned. Tip into a roasting tray lined with baking parchment and roast in the oven for 15-20min until fully cooked, with no pink meat in the centre.
3. Step 3
  Drain off excess fat from the frying pan and discard. Add remaining oil and the garlic to the pan and fry gently for 30sec. In a small cup, mix together balsamic vinegar and cornflour. Pour the beef stock into the pan with the jam or jelly, then whisk in the cornflour mixture. Bring to the boil, then simmer for 3-5min, stirring until thickened. Stir through blueberries for a final minute to heat through. Remove from heat. Set aside, covered with a lid or large piece of foil to keep warm.
4. Step 4
  Drain parsnips and potatoes, allow to steam dry briefly in a colander, then mash with the butter and plenty of seasoning until smooth. Serve the mash with the sausages and the blueberry gravy poured over.
  
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GH Tip

Venison sausages are readily available in larger supermarkets. The fruitiness of the blueberry jam goes wonderfully with the gamey meat, but is also delicious with beef or Cumberland sausages.

Per Serving:

Calories: 797
Fibre: 14 g
Total carbs: 67 g
Sugars: 25 g
Total fat: 34 g
Saturated fat: 16 g
Protein: 50 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time