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- 700 g
(1 ½lb) parsnips, peeled and cut into 5cm (2in) chunks
- 300 g
(11oz) Desiree potatoes, peeled and cut into 5cm (2in) chunks
- 4 tsp.
olive oil
- 12
venison sausages
- 1
sm garlic clove, crushed
- 2 Tbsp.
balsamic vinegar
- 2 Tbsp.
cornflour
- 500 ml
(17 fl 0z) hot beef stock
- 2 Tbsp.
blueberry jam (or blackcurrant jelly)
- 100 g
(3 ½oz) fresh blueberries
- 50 g
(2oz) butter
- Step 1
Put parsnips and potatoes into a large pan, cover with cold water and bring to the boil. Reduce the heat and simmer gently for 20min until tender.
- Step 2
Meanwhile, heat oven to 190°C (170°C) mark 5. In a large, wide frying pan, heat 3tsp oil over a medium-high heat, add sausages and cook for 5min until lightly browned. Tip into a roasting tray lined with baking parchment and roast in the oven for 15-20min until fully cooked, with no pink meat in the centre.
- Step 3
Drain off excess fat from the frying pan and discard. Add remaining oil and the garlic to the pan and fry gently for 30sec. In a small cup, mix together balsamic vinegar and cornflour. Pour the beef stock into the pan with the jam or jelly, then whisk in the cornflour mixture. Bring to the boil, then simmer for 3-5min, stirring until thickened. Stir through blueberries for a final minute to heat through. Remove from heat. Set aside, covered with a lid or large piece of foil to keep warm.
- Step 4
Drain parsnips and potatoes, allow to steam dry briefly in a colander, then mash with the butter and plenty of seasoning until smooth. Serve the mash with the sausages and the blueberry gravy poured over.
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GH Tip
Venison sausages are readily available in larger supermarkets. The fruitiness of the blueberry jam goes wonderfully with the gamey meat, but is also delicious with beef or Cumberland sausages.
Per Serving:
- Calories: 797
- Fibre: 14 g
- Total carbs: 67 g
- Sugars: 25 g
- Total fat: 34 g
- Saturated fat: 16 g
- Protein: 50 g
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
