Heated Bangers

Photo © Anne-Marie Minhall

It's a Saturday evening & I am in the mood for a comforting supper. Just for me.

Venison & Red Wine Sausages with Horseradish Mash.

H E L L O

Oven 200C/190C/Gas 6

2 Sausages

1 Small Onion/Leek roughly chopped 

2/3 Tomatoes ditto

2 Sprigs of Rosemary with the leaves plucked & finely chopped

1tsp Njuda or Harissa Paste

100ml Vegetable Stock

For the Mash

Big Maris Piper peeled & chunked

Fresh Horseradish grated (about a tbsp, you might want more or less)

Butter (you'll be the judge)

Off we go. This is a nice cook. There's music on in the kitchen to accompany the process.

Brown the sausages in an ovenproof pan with a little oil. 

Add the onion or the leeks and cook till they soften

Rosemary leaves go in together with some seasoning

The spicy Njuda or Harissa Paste is next to be stirred in

Welcome the tomatoes & let them soften

The stock goes in & then bring the ensemble to the boil 

Lower the heat & then the pan needs to go into the oven for 30 minutes

Whilst that's happening ..

Mash is next. You know how this works.

Potato/es to gently simmer for 20/25 minutes

Drain

Butter 

Season

Horseradish

M A S H

Taste

Taste again

Smile

I don't want veg tonight. Just a spoon & a fork.

AMM