Venison sausage & veg one pot wonder

Instead of shopping daily for more dinner ingredients that end up sitting in your cupboard or fridge, I like to cook from my fridge / freezer at least 4 times a week. You will be amazed at what dishes you can come up with, given the amount of produce we have on hand! Venison is a healthy meat and the sausage in this recipe was given to us by a friend who went on a hunting trip. The perfect accompaniment to this one pot wonder.
Beef, lamb or a vegetarian sausage will work just as well.
For a great carb clever dish, packed with goodness, earthy flavours & root veggies, this is the dish for you! A large skillet of absolute deliciousness that can be served with “mieliepap,” which is an old South-African favourite that goes really well with meat, traditionally sausage. I served pearl barley as the side dish but other great alternatives will be polenta or mashed potato.
In my home, we try to cut out carbs where and when we can. Not the easiest task as I have a secret love affair with bread, potatoes and pastry! I did miss a creamy, buttery mash with this dish last night…

Ingredients (Serves 4)
Venison sausage, 8 pieces
3 Tbs Olive oil
1 Large red onion, quartered
4 Garlic cloves, sliced
1/2 Butternut, cubed
3 Sweet potatoes, peeled & cubed
1 Aubergine, cubed
2 Large zucchini, sliced
3 Tbs tomato paste
2 Large tomatoes, chopped
1 Can chopped tomato
Fresh thyme, leaves only
2 Rosemary sprigs
2 Tbs Paprika
1/2 Tsp chili flakes
1/2 Tsp Cayenne pepper
150ml Beef stock
1/2 C Red wine
2 Tbs Brown sugar
Salt
Black pepper
Fresh parsley to garnish
2 Tsp Corn flour (Optional)
Dash of water

How to do it
Preheat oven to 190 degrees. Heat a little olive oil in the skillet and brown the sausage. Set aside. Using the same skillet, heat the olive oil and add onions & garlic. Saute for 2 minutes. Add tomato paste, paprika, chilli flakes, cayenne pepper, rosemary & thyme, stir through and saute for 2 minutes. Add the vegetables and stir through. Add the chopped tomato, canned tomato, red wine & beef stock. Stir and simmer on low for 5 minutes. Season with brown sugar, salt & pepper.
Nestle the sausage amongst the veggies and place the skillet in the preheated oven. Bake for an hour, turning sausages once and stirring sauce. If the sauce looks a bit watery, mix the corn flour with a little water to make it just pourable and pour into two sides of the skillet half way through cooking. Stir through and bake for the remainder 30 minutes.
Garnish with parsley and serve with your choice of starch or garlic ciabatta.

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