Roasted Venison Sausages, Colcannon Mash, Red Ale and Onion Gravy


This recipe serves four people for dinner


Peel the potatoes and place in a pot of cold water, bring to the boil and cook until tender. Strain, put back in the pot and return to the heat to evaporate all the moisture. Mash the potatoes add the cream. Fold in the blanched cabbage and season with salt and pepper. 
Place a heavy based frying pan frying pan on a medium heat. Add some olive oil and sauté the onions for five to six minutes until soft with no colour; add the bay leaf, thyme and sausages and fry until the sausages are golden. Add the bottle of ale, season with salt and lots of cracked black pepper.
Place the pan in to a pre heated oven at 180 degrees and roast for twenty minutes. 
To serve place a spoon of the colcannon in a large bowl, three sausages on top and spoon over some of the rich onion gravy.

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