- 12 venison sausages
- 2 tbsp blueberry conserve
- 4 tsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- 8 brioche rolls
- sprig of thyme (optional)
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
Roast the venison sausages following pack instructions, then cut into thick slices. Mix the blueberry conserve with the balsamic vinegar. Toast the brioche rolls, cut each one into 4, then slice the tops down the middle.
Arrange a piece of cooked sausage in each and top with a little blueberry mixture and a sprig of thyme, if wanted. Serve warm.