Wild Boar and Apple Sausages with Balsamic Red Cabbage

and Chestnuts

Serves 4

Preparation:  20 mins

Cooking Time: 1 hour 10 mins

Ingredients:

Small knob of butter

1 tablespoon olive oil

8 venison sausages

3 tbsp brown sugar/ or maple syrup/ or coconut sugar

3 bay leaves

1 teaspoon fennel seeds, crushed in pestle and mortar

1 cinnamon stick

2 star anise

1 red cabbage, finely shredded

One glass red wine

2 tablespoons balsamic vinegar

100g chopped cooked chestnuts, vacuum packed or frozen

For the Horseradish Mash

1½ kg King Edward Potatoes, peeled and cut into smallish chunks

Generous knob of butter

Milk

Seasoning

4 tablespoons of creamed Horseradish sauce

AND THIS IS WHAT YOU DO….

1. Heat the butter and oil in a casserole dish, brown the sausages on all sides and remove from the pan.
   
   
2. Tip the sugar into the pan and cook for 2-3 mins until sticky and caramelised.
   
   
3. Toast the bay, cinnamon, fennel seeds and star anise in the caramel, then throw in the cabbage, season and stir well.
   
   
4. Splash in the vinegar and wine, turn up the heat and cook with a lid on for 40 mins to 1 hour, until all the liquid has evaporated and the cabbage is tender.
   
   
5. Meanwhile, for the mash.   Cook the potatoes in boiling salted water until a knife pierces easily. About 15 - 20 mins.  Using a ricer for the best results, pass the cooked potatoes through this and then add the butter and milk and mash thoroughly until soft and creamy.   Then stir in the creamed horseradish sauce and mix thoroughly.   Keep warm with a lid on top.
   
   
6. You can also use this time to prepare your other vegetables, cook them and keep them warm in the oven covered with a lid.
   
   
7. Add the sausages to the casserole 10 mins before the end together with the chestnuts.
   
   
8. Give it all a good stir and serve straight from the dish with mounds of creamy mashed potatoes.  We served this with steamed  Brussels sprouts, carrots and Horseradish Mash.