Ingredients

sausages

• 8 quality venison sausages
• olive oil

Mash

• 500g floury potatoes
• 50g butter
• 100ml double cream
• 1 tsp hot English mustard

Wild Mushrooms

• 15g dried wild mushroom
• 200ml boiling water
• 100g mixed mushrooms eg flat mushroom, chestnut, finely chopped
• 2 tsp fresh thyme leaves finely chopped
• 30ml whisky
• maldon salt and freshly ground black pepper

Method

1. Place the dried wild mushrooms in a bowl, pour over the boiling water, cover and leave them to soak for 15 minutes.
2. Heat the olive oil in a frying pan over a moderate heat. Place the sausages in the pan and fry for 15 minutes turning regularly so that all sides are golden and they are cooked through. Place in a warm place while you prepare the sauce.
3. While the sausages are frying place the potatoes in a large saucepan of boiling water over moderate high heat. Cook for 10-15 minutes until tender, drain well. Add the butter, mustard and cream to the cooked potatoes, mash with a fork or potato masher to a rough puree. Keep warm until ready to serve.
4. Strain dried wild mushrooms, setting the mushroom stock aside. Slice the reconstituted mushrooms. Place all the mushrooms, garlic and thyme in the pan the sausages were cooked in, you may need to add a little more oil to the pan. Place over a moderate heat and sauté for 2-3 minutes stirring regularly. Add the stock and bring to a strong simmer cook until the stock has mostly evaporated. Add the whisky simmer for 1 minute, season with salt and pepper to taste and serve.
5. To Serve: Place a generous serving of mash on the centre or side of each plate. Place 2 sausages on or beside the mash, spoon over the wild mushrooms and serve.