Sweet-sour Venison & Pork sausage Hot Pot. Recipe and photo: VDuBourdieu©2010
Sweet-sour Venison & Pork Sausage Pot
This is great comfort food, ideal for the end of summer blues.
It went down really well with a hearty, organic South African Cabernet Sauvignon from Sainsbury’s, about £6. Fairtrade. It would make sense to use organic ingredients in the food, too. The recipe serves two.
Ingredients
2-3 red onions
6 venison and pork sausages
8-10 baby potatoes
A dash or two of balsamic vinegar
1 tablespoon honey, Agave syrup or Demerara sugar
1 red pepper
¼ cup fresh tarragon; leaves removed from stalks and snipped small with scissors
Enough green leaves, i.e. watercress or rocket, to provide salad for two
Pickled capers
Lemon juice
Olive oil
Method
1. Heat oven to 200C/180 fan/gas 6.
2. Quarter the onions and cut peppers lengthwise into eight pieces. Sauté in a frying pan on top of the stove.
3. When the vegetables start browning, add Balsamic vinegar, honey or other sweetener and sizzle briefly.
4. Transfer the vegetables and wine to a Pyrex or pottery dish with a lid.
5. If the potatoes are larger than a big marble, cut in half, and add to dish with sausages and tarragon. Mix everything up gently and cover with the lid.
6. Cook for 25 mins or more, turning the sausages when they have browned on top.
7. Serve with a peppery green salad and crusty bread.
8. For dressing, blend 1/3 lemon juice to 2/3 olive oil with a pinch of salt, a twist of black pepper and the capers.
