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Venison sausages with celeriac purée

These skinless sausages make a substantial, comforting meal — a great winter lunch. Celeriac is quite an ugly-looking vegetable — those gnarled roots look positively ancient. When peeling it, you’ll find the skin goes quite deep in places. But beneath that knobbly armour is flesh that, when cooked, has a subtle flavour with just a hint of celery.

SERVES 4–6 MAKES 12 SAUSAGES

25g (1oz) butter

1 onion, peeled and diced

300g (11oz) venison, minced or pulsed in a food processor

200g (7oz) minced pork (at least 20% fat)

50g (2oz) fresh white bread crumbs

1 egg, beaten

2 cloves of garlic, peeled and crushed or finely grated

1 tbsp chopped rosemary leaves

1 tbsp wholegrain mustard

Salt and ground black pepper

1–2 tbsp olive oil

For the celeriac purée

1 celeriac, peeled and chopped into 1–2cm (½–¾in) dice

2 floury potatoes, peeled and cut into 1–2cm (½–¾in) dice

400ml (14fl oz) milk

2 tbsp single or regular cream

15g (½oz) butter

1 To make the sausages, melt the butter in a large frying pan on a medium-high heat, then add the onion and fry, stirring occasionally, for 8–10 minutes until slightly golden. Set aside.

2 Meanwhile, mix all the other ingredients except the seasoning and oil in a large bowl. Season with salt and pepper, then add the cooled onions to the mixture. If the mixture is very wet, add a few more breadcrumbs.

3 Preheat the oven to 200°C (400°F), Gas mark 6. Place a little bit of the mixture in the frying pan and cook for 1–2 minutes to check for seasoning. Shape the sausage mixture into about 12 sausages. Pour the olive oil into the frying pan and, on a medium heat, brown the sausages on every side. Then place on a baking tray and bake in the oven for 10 minutes or until cooked through.

4 For the purée, place the celeriac and potatoes in a large saucepan, then pour over the milk to just cover, simmer on a medium-low heat for about 15 minutes, then drain and mash very well. Season with salt and pepper, then add the cream and the butter. Unless serving immediately, place in a covered, ovenproof dish and keep warm in the oven after the heat has been switched off.

5 Serve the sausages with a spoonful of celeriac purée and a drizzle of cranberry sauce (see tip below).

RACHEL’S TIP

To make cranberry sauce, put 150g (5oz) cranberries in a saucepan with 50ml (2fl oz) water. Bring to the boil, then reduce the heat and simmer gently for 6–8 minutes until the cranberries have burst and are softened. Stir in 75g (3oz) caster sugar until dissolved.