Add to Cookbook

Vension Sausage Casserole

  • 4
Vension Sausage Casserole

Jazz up the humble sausage in this rich red wine sauce.


  • 1-2 tbsp oil
  • 750 grams quality venison sausages
  • 4 rashers bacon, diced
  • 250 grams shallots, peeled (or use 2 diced onions)
  • 1 tsp minced fresh garlic
  • 1 tbsp flour
  • 2 tbsp tomato paste
  • 1 cup beef stock
  • ½ cup red wine
  • 1 tbsp fresh thyme leaves (or ½ tsp dried)
  • 250 grams brown cap mushrooms
  • salt and pepper


  1. Heat oil in a frying pan and brown sausages slowly, turning regularly to prevent the skins from bursting. Set aside.
  2. Add the bacon, shallots or onions and garlic to the pan and cook 1-2 minutes.
  3. Sprinkle in the flour and tomato paste, cook until frothy, stirring continuously.
  4. Gradually stir in the beef stock and red wine, stirring continuously until the sauce thickens.
  5. Return sausages to the pan with the thyme leaves, cover and simmer gently for 25 to 30 minutes.
  6. Halve or quarter the mushrooms, and add to the sauce. Simmer 3-4 minutes. Season with salt and pepper. Serve with creamy mashed potato.

Comments (0)

Please login to submit a comment.