400g Celeriac Root (Peeled and cut into 2cm chunks)
200g Potato (Peeled and quartered (the chunks should be about 2x the size of the celeriac))
1 teaspoon cornflour
1 tablespoon creme fraiche
2 teaspoons Olive oil
1 teaspoon Red Onion Jam (or chutney)
Pre-heat the oven to 170c Prick the sausages all over and put in the sausages along with the banana shallot in a heavy based roasting tin. If the sausages have a low fat content (that will depend on whether you have pure venison or a mix of venison and pork), you may want to add a little cooking fat or oil to the pan.
Meanwhile, place the celeriac and potato in a medium size pan, cover with water, bring to the boil and salt, before reducing the heat
Simmer for 15-20 minutes till both vegetables are cooked but not disintegrating, drain and then put the lid back on the pan while you check the sausages.
Once the sausages are cooked remove them from the roasting tin and keep warm. Mash up the shallot with a fork
Add the cornflour to the roasting tin and use your fork to pull in any caramelised bits of meat. Now add the wine and heat gently on the hob to deglaze the pan, stirring all the time before stirring in the red onion jam if you are using it.
Add the stock, as necessary, to make a rich red wine gravy. Strain through a sieve into a jug to remove any bits of onion
Add the olive oil to the drained vegetables and mash thoroughly with a potato masher. Add in the creme fraiche with some extra butter if you want a richer mash.
Serve with a green vegetable (cabbage or kale work very well)