- 4-6 venision sausages (M&S, Tesco & Sainsbury's are all good)
- 1 medium baking potato, peeled and roughly chopped
- 1/2 medium swede (approx 250g), peeled and roughly chopped
- 1 tbsp reduced fat creme fraiche
- 1 small knob of reduced fat spread (such as Tesco Butter Me Up)
- Freshly grated nutmeg
- Freshly ground black pepper
- To serve:
- 2 carrots, boiled
- Spring greens, boiled
- Onion gravy (made with reduced salt beef gravy granules and a small onion fried in spray oil for 5 minutes)
- Onion marmalade or redcurrant jelly
A healthy way to celebrate Burn’s Night! Venison sausages contain considerably less fat (especially saturated fat) than standard pork sausages, plus they have a lot more flavour. Why not team up with another Scottish favourite, mashed swede and potatoes, AKA Neeps ‘n’ Tatties to increase your SixFix?
Preheat your grill to medium.
Boil the potatoes and swede in a large pan for 25 minutes. Meanwhile, grill the sausages for 15 – 20 minutes until browned all over and cooked through.
When the potatoes and swede are tender, drain and return to the pan. Pop the lid back on an leave to steam in their own heat for 5 minutes. This helps to prevent a lump mash, but without over-boiling the potatoes into mush.
Add the spread, creme fraiche, nutmeg and pepper to the pan and mash together the potatoes and swede.
Serve the mashed neeps ‘n’ tatties with the venison sausages, onion gravy and vegetables.