Traditional Usk Valley Venison Sausages

Fry high-quality venison sausages over medium heat until browned and cooked through. Remove and keep warm.

Simmer fresh blackberries with a spoonful of sugar, a splash of water, and a dash of balsamic vinegar until the berries break down into a thick compote.

Serve the savory sausages with the tart blackberry compote and creamy mashed potatoes.

The refined forest-to-table flavors of the Usk Valley in Monmouthshire.