Susie Drage
Music, Art & Cookery
Cookery Book
Venison Sausage, Mushroom and Cider Casserole
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Serves: 4
Preparation: 15 minutes
Cooking Time: 20 minutes
Category: Pork / Flexitarian
Plan: Chill for 3 days in fridge or freeze in containers
Difficulty: Easy
Course: Main
Cuisine: French
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This is a Guest Recipe inspired by Delicious Magazine - quick and easy to prepare
Warm comforting dish perfect for those cold Winter months.
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I have tweaked this recipe to incorporate Venison sausages although you can use any
good quality sausages
Ingredients
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Olive oil to fry
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6 good-quality herby sausages
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Knob of unsalted butter
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200g smoked bacon lardons (optional)
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1 large onion, sliced
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1 leek, sliced
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2 small parsnips
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5 garlic cloves, finely sliced
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Handful of sage leaves
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200g chestnut mushrooms, halved
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15g plain flour
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2 tsp dijon mustard
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500ml cider, ideally dry cider or you could use Côtes de Rhone wine
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¼ bunch tarragon or parsley, chopped
Method
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Put a large heavy-bottomed pan or casserole dish over a medium heat, then add a splash of oil and the sausages.
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Cook gently until browned all over, then remove from the pan.
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Now cook the lardons and then set aside.
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Add the butter to the pan and, once melted, add the onion, leek, parsnips, garlic and mushrooms with a pinch of salt. Cook for 8 minutes, stirring regularly, until everything is nice and caramelised.
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Add the flour and mustard, stir for a minute to coat everything, then add in the cider bit by bit, stirring to avoid lumps.
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Return the sausages to the pan, add the sage leaves (along with any juices) and bring to a boil, then turn down to a simmer for 30 minutes.
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Meantime, core and slice two crisp eating apples into rings and sauté in butter until golden and add these to the casserole just before serving.
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Taste and season with salt and lots of freshly cracked black pepper.
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Add the chopped tarragon or parsley just before serving with creamy mashed potatoes and broccoli.