Food for thought: Venison Brioche Dogs

Ingredients

Increase Portion Size

Ingredients

  •   4 large glazed brioche hot dog rolls
  •   8 medium sized venison sausages

For the chutney:

  • g butter
  • g red onions, finely chopped
  • g medium brown sugar
  •   3 Cox’s apples, halved, cored and finely chopped
  •   2 tbsp cider vinegar
  •   2 tbsp fresh thyme leaves

For the crispy bubble and squeak

  • g waxy potatoes, par-boiled
  • g butter
  •   1 tbsp rapeseed oil
  • g kale, washed and shredded
  • g black pudding, fried and crumbled

Method

  • 1

    Step 1

    Fry the venison sausages until golden and cooked through.
  • 2

    Step 2

    Heat the butter in a saute pan and add the onion. Cover and cook gently for 6 – 7 minutes until softened. Remove lid and fry until golden. Add the sugar, apples, vinegar, thyme and cook over a medium head for 8 minutes or until the apple is just cooked but still holding its shape. Turn up the head and allow to bubble for a few minutes until sticky and the liquid all absorbed. Season well to taste.
  • 3

    Step 3

    Crush the potatoes with the back of a fork. Heat the butter and oil in a saute pan, add the potatoes, cook until golden and crisp. Season well. Add the kale and cover with a lid. Cook for 2 – 3 minutes until just wilted. Season and top with crumbled black pudding.
  • 4

    Step 4

    To serve, split the brioche rolls along the top and arrange two sausages in each. Top with chutney and serve with the bubble and squeak on the side.

Ingredients

  • 4 large glazed brioche hot dog rolls
  • 8 medium sized venison sausages
  • 25 g butter
  • 2 g red onions, finely chopped
  • 75 g medium brown sugar
  • 3 Cox’s apples, halved, cored and finely chopped
  • 2 tbsp cider vinegar
  • 2 tbsp fresh thyme leaves
  • 450 g waxy potatoes, par-boiled
  • 55 g butter
  • 1 tbsp rapeseed oil
  • 150 g kale, washed and shredded
  • 85 g black pudding, fried and crumbled