Name: Venison Sausage ‘Toad in the Hole’ with Pineapple-Braised Red Cabbage and Proper Onion Gravy
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: Main course - Serves four
Ingredients: ½ litre veal jus; 500 ml red wine; 2 star anise; a little cooking oil; 1 cinnamon stick; 100 ml white wine vinegar; 200 g light brown sugar; 1 large red cabbage, finely shredded; pinch of dried herbs; 1 small pineapple, peeled and diced in 1cm cubes; 1 egg; 100 g breadcrumbs; 1 clove garlic, grated; 2 level tbsp mixed spice; zest of 2 oranges; 500 g venison, minced; 25 g natural sausage skins, soaked in cold water for 4 hours; [or use 500 g good quality butcher-made venison sausages, if you wish]; 1 tbsp redcurrant jelly; 200 ml milk; 2 large white onions, sliced; 3 eggs; 200 g plain flour, sieved

Preparation info

Main course - Serves
four

Difficulty
Medium
Ready in
1 hr 10

Appears in

Loose Birds & Game

By Andrew Pern

Published 2010

About

DEREK FOX’S BUTCHERS’, LOCATED IN THE PICTURESQUE MARKET PLACE AT MALTON, MAKES GREAT VENISON SAUSAGES LIKE THE KIND WE USE AT THE PUB. WE MAKE OUR TOAD-IN-THE-HOLE IN CAST IRON BLINI PANS; A COUPLE OF DECENT, THICK SAUSAGES IN EACH, WITH YORKSHIRE PUDDING BATTER POURED OVER, COOKED IN A HOT OVEN UNTIL THEY ARE CRISP AND GOLDEN. THEY ARE THEN SERVED WITH A JUG OF RED WINE-ENHANCED ONION GRAVY AND A DELICIOUS PILE OF BRAISED RED CABBAGE WITH JEWELS OF GOLDEN PINEAPPLE FOLDED THROUGH IT.