I’m currently ignoring the calendar. Nothing to do with my birthday yesterday, more to do with the fact that it still says August, whilst the weather definitely says September. It’s back-to-school, cloudy grey, with hints of leaf-fall and whispers of cool starts and cold evenings, punctuated by warmer days.
And so I’m already starting to cook heavier dishes. I mean I’m not quite in stodgy pie and mash, with tons of gravy yet. but roasted veggies are back, along with heavier pastas and, well, less salad.
So I’ve headed back to the freezer for my second pack of Wild and Game sausages – this time the ones with pheasant and venison. This is a two part dish, but low on washing up (hurrah!) and effort (hurrah again), but with all the warmth and heartiness you need, without being heavy.
And of course, as it’s me, there’s a little gin involved. Of course you can adjust it slightly and swap in red wine which would work too, but you may miss the sweetness of the Hayman’s Sloe Gin that I’ve used in this dish.
Braised Sausages with Vegetable Tray Bakee
For the braised sausages:
- 1 Pack Venison and Pheasant Sausages
- 2 Bay leaves
- 1 tbsp Rapeseed oil
- 1 Large onion
- 350 ml Chicken stock
- 150 ml Haymans Sloe Gin
- 1 Sprig of thyme
- 1 tbsp Plain flour
For the roasted vegetables
- 450 g Mixed vegetables - carrots, peppers, onions, mushrooms, swede, baby parsnips. Whatever takes your fancy cut into chunks.
- 200 g New potatoes, halved
- 3 Sprigs of thyme
- 2 tbsp Olive oil, or good rapeseed oil
- Salt and pepper
Heat oven to 200C/180C fan/Gas Mark 5.
Put all the vegetables into a large roasting tin with the herbs, oil and drizzle over the salt and pepper.
Toss in the roasting pan til everything is coated.
Pop into the oven for around 35 minutes, until cooked through.
While the veggies are in the oven, you can cook the sausages.
Heat the rapeseed oil in deep frying pan, and add the sausages - brown well on all sides.
Remove the sausages and leave to one side, and add the onion, bay leaf and thyme to the pan.
Turn down the heat and cook gently over a low heat for a few minutes, until soft and just translucent.
Add the flour and cook for a further 2 minutes.
Blend in the gin and the stock, stirring all the time until you have a sauce. If it seems a little thick, add more stock or water to balance it.Return the sausages to the pan, and gently simmer for 10/15 minutes, until the sausages are cooked through.
Serve with the roasted vegetables for a lovely warming autumn dinner.