My butcher had these on special again, so I couldn't help myself. For some reason, these sausages seem to go so unbelievably well with spicy chili flavors, even though the sausages aren't actually spicy themselves.
Ingredients
- 500g venison sausages
- 4 large onions
- 3 cloves of garlic
- 1 fresh chili
- a small piece of ginger
- 1/4 cup of red wine vinegar
- gravy mix or stock cubes / cornflour
- 1 cup of warm water
- Olive oil and butter for frying
- salt and pepper to season
- Fresh herbs (opional)
- 4 large potatoes, butter and milk for the mash
Easy to make
Slice the onions and add to a fry pan with the olive oil and butter. I like a 50/50 mix of oil and butter in the pan. Add the chopped garlic, ginger and chili with some fresh herbs if you have them (thyme, oregano or rosemary would work).Cook the onions slowly over about 15 minutes. Every few minutes add a dash of red wine vinegar, over time the onions will become sticky with the vinegar.
Add the sausages, and continue cooking on low heat for another 15 mins.
Gravy up
You can cheat and add gravy mix + water to thicken up the sauce, or you can add water, stock and cornflour to the sausages and onions to create the same effect.
After another 10 - 15 mins on low heat, the meal is now ready to serve. In the meantime boil the potatoes and mash with a knob of butter and a little milk or cream (everyone has different tastes on how to mash spuds).
Serve
Serve on a pile of mashed potatoes, with a salad of your choice. A delicious meal.
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