The third and final recipe in our series using ethically sourced venison from Discovered Wildfoods is a classic: snags and carbs. The Wild Venison, Bacon and Native Pepperberry sausages harmonise perfectly with some mustard and cranberry sauce. Add a side of cauliflower cheese and that's (a slightly decadent) dinner sorted.
2 x 500g Discovered Wildfoods venison sausages
500ml of Saint David Dairy milk
50g of Saint David Dairy butter
100g of Barambah Organics Tasty Cheddar
4 tbsp of plain flour
1 tbsp of Tracklement Strong English Mustard
Mount Zero Pink Lake Salt
Mount Zero Olive Oil
From the pantry or Hagen's veggie box:
1 head of cauliflower cut in to florets
A pinch of shaved nutmeg
1. Bring a large saucepan of salted water to the boil, then add 1 large cauliflower, cut in to florets, and cook for 3 mins. We don’t want to cook the cauliflower all the way through as gone are the days of soggy cauliflower.
2.Drain the cauliflower, then tip into a tight-fitting ovenproof dish. Heat oven to 200C fan forced.
3. Put the saucepan back on the heat and add the butter. When melted, add the flour and stir constantly until well combined and the flour is cooked through, 1-2 minutes. Now gradually pour in the milk and constantly stir. Cook for about 4-5 minutes until the mixture thickens.
4. Remove from the heat and add the grated cheese, a tbsp of strong English Mustard, salt & pepper and a smidgen of microplaned nutmeg and stir to combine. Pour the cheese sauce over the cauliflower and add a little extra grated cheese if you’re feeling saucy. Roast in the oven for 25 minutes or until nicely browned on the top.
5. Now it’s time to cook your sausage. Place the sausages and a splash of olive oil in a cold pan and place over medium heat. The cold pan allows the meat to gradually come up the temperature without blistering the casing. Cook until browned on all sides for around 10-15 minutes. We finished them in the oven for 5 minutes at 200c but would have been good to go straight out of the pan after a little resting time.
6. Serve your sausages with the cauliflower cheese and a good dollop of strong English Mustard and cranberry sauce, a match made in heaven.