- Light Meals
Venison Brioche Dogs with Apple & Thyme Chutney and Bubble & Squeak
Ingredients
4 Large glazed brioche hot dog roll
8 Medium sized venison sausages
For the Chutney:
25g Butter
2 Red onions, finely chopped
75g Medium brown sugar
3 Cox’s apples, halved, cored and finely chopped
2 tbsp Cider vinegar
2 tbsp Fresh thyme leaves
For the crispy bubble & squeak:
450g Waxy new potatoes such as charlotte, cooked
55g Butter
1 tbsp Rapeseed oil
150g Kale, washed and shredded
85g Black pudding, fried and crumbled
Process
Fry the venison sausages until golden and cooked through.
To make the chutney, 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 really golden. Add the sugar, apples, vinegar & thyme and cook over a medium heat for 8 minutes or until the apple is just cooked but still holding its shape. Turn up the heat and allow to bubble for a few minutes until sticky and liquid all absorbed. Season well to taste.
To make the bubble & squeak, 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 or until just wilted. Season and top with crumbled black pudding.
To serve, split the brioche rolls along the top. Arrange 2 sausages in each.
