Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Venison sausages with balsamic chocolate glaze

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Venison sausages with balsamic chocolate glaze

    Venison sausages work really well in this recipe, but you can use any other game sausages or regular sausages. Serve with a buttery sweet potato or parsnip mash and seasonal green vegetables

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 2


    • 2 tbsp olive oil
    • 380g Pack Henry Walker & Son Venison And Pork Sausages
    • 1 Large red onion, cut into wedges
    • A good pinch caster sugar
    • A good pinch ground cinnamon
    • ½ tsp Marigold Swiss Vegetable Bouillon Powder
    • 1 tbsp Balsamic glaze
    • 1½ tbsp Grated bitter chocolate, e.g. Willie's Supreme Peruvian Black


    1. In a small frying pan, gently fry the sausages in the oil, turning them frequently until evenly browned. Transfer to a plate and tip the onion into the pan. Add the sugar and cook, stirring frequently, for about 10 minutes until deep golden and beginning to caramelise.
    2. Add the cinnamon, stock powder and 100ml cold water then return the sausages to the pan. Cook gently for 10 minutes, until cooked through.
    3. Pile the sausages and onions onto warmed serving plates. Add the balsamic glaze and chocolate to the pan and cook over a very gentle heat until the chocolate has melted and the mixture is glossy. Add 2-3 tbsp cold water if the mixture is too thick, then spoon over the sausages and onions to serve.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars