Glazed venison sausages with potato and celeriac mash

Yes, I know what it looks like. And yes, I know the photo is bland. But you know what? That's the whole point. That's what this dish is about - flavour, not looks. Make it, try it and you'll love it.

 

6 venison sausages

4 potatoes

Half a celeriac

1 tbs of rapeseed oil

1 tbs of honey mustard

3 tbs of honey

A dash of double cream

A knob of butter

Salt and pepper to season

1. Boil the potatoes and celeriac until soft. 

2. In the meantime, heat the oil on the frying pan and fry the sausages for about 5-10 minutes or until cooked through. 

3. When the sausages are ready reduce the heat and add mustard and honey. Turn over the sausages so they will glaze evenly. Don't let the glaze burn - be gentle!

4. Drain the potatoes and celeriac. Add butter and cream and mash until smooth. Season to taste. 

5. Serve and enjoy!

Lecsó inspired stew

This one pot dish is loosely based on delicious Hungarian lecsó. It has got all the essential ingredients that the original has but I added a few things to bulk it up and squeeze more healthy things into my kids. You know what it's like...

You don't have to use Polish smoked sausage if you can't find one or simply don't like it but I think it really lifts the whole dish. However, you can use any smoked sausage here.

Hope you'll enjoy this fantastic family dish that just sings "autumn". It has all the colours of the season and will warm you up after a chilly day.

Polish smoked sausage, sliced

1 red pepper, chopped

1 green pepper, chopped

2 celery sticks, sliced

2 tomatoes, chopped

1 white onion, sliced

1 red onion, sliced

A cup of red lentils

1 tin of tomatoes

1 tbsp tomato puree

Half a tsp of honey

1 tsp smoked paprika 

A pinch of black pepper

2 tbsp vegetable oil

1. Heat the oil in the pan and put the sausage in. Fry for about a minute and add the onion. Add smoked paprika. You can of course put more paprika at any time, just keep tasting the dish.

2. Add the celery and fry for a couple of minutes. Add the tomatoes and after about three minutes, puree.

3. Pour tinned tomatoes, sprinkle with black pepper and cook for five minutes on low heat.

4. Add green and red peppers and lentils. Mix together and cook for about 20 minutes on very low heat. Make sure lentils are soft before serving.

Enjoy!