Venison Sausages and Mustard Mashed Potatoes, with greens and onions

A quality take on a British classic, this version of ‘bangers and mash’ is a firm favourite at The Victoria in Holkham. The chef’s use venison from the Holkham Estate, combined with traditional mash with a hint of tangy mustard, and served with roasted shallots, wilted greens and a jug of deliciously silky gravy – or ‘jus’ if you’re feeling posh!

Have a go at making this perfect winter warmer yourself with The Vic’s mouth-watering recipe.

Serves: 1



  • 1 x venison sausage ring (The Victoria’s sausages are made by a local butcher using 80% venison, 20% pork, juniper and salt/pepper)

Mustard Mash

  • 150g/5 oz king Edward or Maris Piper potatoes
  • 45g/1¾oz butter
  • 100ml/3½fl oz whipping cream
  • 2-3 tbsp wholegrain mustard
  • Salt and pepper

Greens And Onions

  • 75g/3 oz greens (such as spinach, rocket, kale)
  • 3x roasted shallots (pre-cooked)
  • 100g/3½ oz gravy


For the Sausages

  • Pre-heat the oven to Fan 170°C, Gas 5, 190°C
  • Heat a tablespoon of oil in a frying pan on a medium heat, then add the sausage until it’s coloured evenly all over.
  • Remove the sausage from the pan and oven cook for 20-25 minutes until cooked through.

For the Potatoes

  • Bring a large saucepan of water to the boil
  • Peel and chop the potatoes before adding to the pan of water and boiling gently for 15-20 minutes, or until tender, then drain. Return the potatoes to the pan and set over a very low heat for 2 mins to dry completely.
  • Add the cream and butter to a pan and reduce over a medium-high heat until it’s mixed thoroughly and has thickened.
  • Meanwhile, mash the potatoes, then add the cream and butter reduction and wholegrain mustard. Season to taste.

For the Greens

  • Heat a tablespoon of olive oil in a frying pan. Add the greens and toss quickly until they start to wilt.

How to serve

  • Place the mash in the centre of the wilted greens, then sausage on top and place roasted shallots around outside and serve with lashings of gravy.