Venison Sausage Hotpot with Worcestershire Sauce

Warming comforting and easy to prepare

How the recipe was developed

An adaptation from a sausage recipe from Caroline Vickers

Difficulty Level

Easy-as always

Type of dish



400g Venison Sausages

1 table spoon of rapeseed oil (for frying the sausages)

1 table spoon of butter

1 medium onion peeled and chopped

1/2 a leek washed and roughly chopped

2 garlic cloves, chopped

2 teaspoons of ground paprika

1 medium red pepper, roughly diced

2 tablespoons of tomoto puree

250ml red wine

1-2 sprigs of thyme, chopped

2 fresh bay leaves

1/4 tsp dried sage

750ml chicken stock

3 medium potatoes, cleaned and roughly diced

1x400g tin of chopped tomatoes

1 tablespoon of worcester sauce (Lea & Perrins)

Preparation Method

Bake the venison sausages for 15-20 minutes at 180 C. Set aside to cool then slice into discs.

Melt butter in a large saucepan. Gently fry the onion, leek, garlic,paprika and red pepper for 10 mins or so.

Add everything else and simmer for half an hour until the potatoes are cooked.


Hints and Tips

Serve with crusty bread and butter.