Drizzle in some olive oil and add the onions. Take the preheated roasting pan from the oven. Put 1sausage on top of the other and roll them up like a licorice wheel! Poke 2 skewers through, in a cross shape, to hold the sausages together. Sprinkle over a pinch of pepper, the rosemary and some nutmeg. Drizzle with olive oil and massage this into your 2 long sausages. Do the same to your venison or beef sausages. Unravel the pork sausage links and squeeze the filling between them until all 6 sausages are joined together. Preheat the oven and a roasting pan to 425 degrees F.
Pat it out flat again and continue cooking until really crisp all over.
When the bottom turns golden, flip it over bit by bit and mash it back into itself. Fry on a medium heat for about 1/2 an hour, checking it every 5 minutes. Mash the vegetables up in the pan, then pat the mixture into a thick pancake shape. When they start to sizzle, add the potatoes and vegetables. Heat a glug of olive oil and half the butter in a large frying pan and add the chestnuts. When they're cooked right through, drain and put aside. Paul Flynn is a chef, restaurateur and contributor to The Irish Times.Cook the potatoes and mixed vegetables in a pan of boiling water for 15 to 20 minutes.
Leftover cooked vegetables – ie, carrot, peas, turnip, cauliflower, cabbage,.Leftover potatoes, mashed or boiled, enough for two.
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