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