Venison sausage with thyme and redcurrant gravy and McCain Classics Sauté Potatoes

Ingredients

Main Dish

8 Venison sausages
Salt and pepper
Oil
2 tbsp butter
100g red onion (sliced)
Sprig of thyme
300ml jus or gravy
1 tbsp redcurrant jelly
800g McCain Classics Sauté Potatoes

Method

Main Dish

1. Fry the sausage in a skillet until lightly browned and all the fat has rendered.
2. Cook the McCain Classics Sauté Potatoes as per manufacturer's instructions.
3. Heat a pan with a little butter, add the red onion and fry until slightly coloured, then add the redcurrant jelly and thyme - then add the jus or gravy and leave to simmer.
4. Serve - steamed broccoli, McCain Classics Sauté Potatoes, venison sausages and redcurrant jus.