• 2 egg yolks
  • 2 tsp
 runny honey
  • 8 hotdog or finger rolls
  • 8 venison sausages
  • a few chives, to serve
  • 250g pickled beetroot
  • 200g diced raw beetroot, peeled and coarsely grated

  • 1 tbsp runny honey
  • 1 orange, plus 2 tbsp juice
  • 1 tbsp
 red wine vinegar
  • (such as HP) 150g brown sauce
  • 1⁄4 tsp ground cloves
  • 2 tsp honey


  • STEP 1

    For the beet slaw, mix all the ingredients together, season and chill. Do the same with the brown sauce ingredients and pour into a squeezy bottle, if you have one, for later.

  • STEP 2

    Heat the oven to 200C/fan 180C/gas 6 and line a baking tray with baking paper. Mix the egg yolks with the honey and brush liberally all over the tops and sides of the hotdog buns. Bake in the oven for 5 minutes until shiny and a rich brown. Cool completely, then put into an airtight container until needed.

  • STEP 3

    To serve heat the oven to 200C/fan 180C/gas 6 and roast the sausages for about 30 minutes until browned and cooked through. Split the buns lengthways. Add some of the beet slaw and a venison sausage, then top with a drizzle of spiced brown sauce and a few snipped chives.


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