VENISON SAUSAGES WITH APPLE MASH

A Rustic Irish Game Dish

Description: Venison sausages served with creamy apple mash make a rich and comforting Irish dish. The earthy depth of the game meat pairs beautifully with the gentle sweetness of apples folded into buttery mashed potatoes. Perfect for autumn evenings or a hearty pub-style meal.

Preparation Time: 15 minutes
Cooking Time: 35 minutes
Serving Size: Serves 4

Ingredients

Venison Sausages

8 venison sausages
1 tbsp oil or butter
1 small onion, sliced (optional)
Optional: splash of cider or stock for pan juices

Apple Mash

900g potatoes, peeled and cubed
2 apples (Bramley or similar), peeled and diced
50g butter
100ml warm milk
Salt and white pepper, to taste

Instructions

Step 1 – Cook the Potatoes and Apples

Place the potatoes and diced apples in a large pot of salted water. Bring to a boil and cook for 15–20 minutes until both are tender.

Step 2 – Fry the Sausages

Heat oil or butter in a large frying pan over medium heat. Cook the venison sausages for 15–20 minutes, turning regularly, until browned and cooked through. Add sliced onion to the pan halfway through if using.

Step 3 – Optional Pan Sauce

If desired, deglaze the pan with a splash of cider or stock and simmer briefly to create simple pan juices.

Step 4 – Make the Apple Mash

Drain the potatoes and apples well and allow to steam dry for a minute. Mash with butter and warm milk until smooth. Season with salt and white pepper.

Step 5 – Serve

Spoon the apple mash onto plates and top with venison sausages. Drizzle with pan juices if using.

Tips

Apple choice: Bramley apples give a soft texture and gentle tartness.
Game flavour: Venison pairs well with a spoon of redcurrant jelly on the side.
Extra richness: Add a knob of butter just before serving.
Make it seasonal: Serve with buttered cabbage or roasted root vegetables.