Venison sausage & chestnut casserole

Venison sausage & chestnut casserole

  • Rating: 5 out of 5.8 ratings
    Rate
    loading...
Magazine subscription – save 44% and get a cookbook of your choice
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

This warming sausage stew is a perfect make-ahead main, with a rich red wine sauce, chestnuts and a creamy mustard mash

  • Freezable
Nutrition: per serving
NutrientUnit
kcal591
fat27g
saturates14g
carbs52g
sugars7g
fibre7g
protein25g
salt1.8g
Advertisement

Ingredients

For the mustard mash

Method

  • STEP 1

    Heat 1 tbsp of the oil in a large non-stick frying pan and fry the sausages in two batches over a medium heat for 15 mins, turning regularly, until nicely browned. Transfer the sausages to a large flameproof casserole dish.

  • STEP 2

    Tip the onions and celery into the frying pan and cook over a medium-high heat for 5 mins or until beginning to soften and lightly colour, stirring regularly. Add a splash more oil if needed. Tip the vegetables into the casserole dish.

  • STEP 3

    Put the remaining oil in the pan, cook the mushrooms over a high heat for 4-5 mins until lightly browned, then add to the casserole. Pour the wine and 300ml water into the dish and crumble the stock cube over the top. Stir in the chestnuts, tomato purée and bay leaf. Bring to the boil, then reduce the heat, cover loosely with a lid and simmer gently for 30 mins, stirring occasionally.

  • STEP 4

    Meanwhile, make the mustard mash. Put the potatoes in a large pan of water, bring to the boil, then reduce the heat and simmer for 15-20 mins or until the potatoes are soft but not falling apart. Drain well in a colander, then return to the pan and mash with the butter and cream until smooth. Beat in the mustard, season to taste, and set aside.

  • STEP 5

    Mix the cornflour with 2 tbsp cold water until smooth. Stir into the casserole and cook for 2-3 mins, stirring regularly, until the sauce has thickened. Remove the dish from the heat, season and sprinkle with chopped parsley, if using. Serve with the mustard mash.

RECIPE TIPS
TO FREEZE

Freeze the cooked, cooled casserole and the mash in large freezer bags for up to 1 month. Thaw overnight in the fridge. Then reheat the casserole in a flameproof casserole dish over a medium heat until piping hot throughout. Reheat the mash in a non-stick saucepan over a medium heat, stirring constantly, until smooth and piping hot.

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 5 out of 5.8 ratings
Advertisement
Advertisement
  • Graze snack box

    New! Good Food DealReceive a free Graze box delivered straight to your door.

    Get offer
Advertisement

Sponsored content