Traditional Usk Valley Venison Sausages

Pan-fry high-quality venison sausages until browned and cooked through. Reserve.

Make a quick compote by simmering blackberries with a splash of balsamic vinegar, honey, and fresh thyme until bursting.

Serve the sausages over creamy smash (mashed potatoes) with a large spoonful of the tart compote. A rustic river-valley classic from Usk.