750 g floury potatoes , peeled and cut into chunks
600 g mixed winter vegetables (see the introduction) , peeled or trimmed and chopped into equal-sized chunks
2 knobs of butter
1 x 200 g vacuum pack of chestnuts
6 good-quality pork sausages , linked together
6 good-quality venison or beef sausages, , linked together
freshly ground black pepper
1 small bunch of rosemary , leaves picked and finely chopped
nutmeg , for grating
3 red onions , peeled and finely sliced
a few bay leaves
1 tablespoon flour
125 ml balsamic vinegar
300 ml organic vegetable or chicken stock
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Cook the potatoes and mixed veg in a pan of boiling water for 15 to 20 minutes. When they’re cooked right through, drain and put to one side. Heat a glug of olive oil and half the butter in a large frying pan and add the chestnuts. When they start to sizzle, add your potatoes and veg. Mash the veg up in the pan, then pat the mixture into a thick pancake shape. Fry on a medium heat for about half an hour, checking it every 5 minutes. When the bottom turns golden, flip it over bit by bit and mash it back into itself. Pat it out flat again and continue cooking until really crisp all over.
Preheat the oven and a roasting tray to 220ºC/425ºF/gas 7. Unravel the pork sausage links and squeeze the filling between them until all 6 sausages are joined together. Do the same to your venison or beef sausages. Pat them to flatten them a bit. Drizzle with olive oil and massage this into your 2 long sausages. Sprinkle over a pinch of pepper, the rosemary and some nutmeg.
Put one sausage on top of the other and roll them up like a liquorice wheel! Poke two skewers through, in a cross shape, to hold the sausages together.
Take the preheated tray from the oven. Drizzle in some olive oil and add the onions. Season, add the remaining butter and stir. Place the sausage wheel on the onions and stick the bay leaves between the sausages. Drizzle with some more oil and roast in the preheated oven for around 40 minutes or until
golden and crisp. When your sausages and onions are done, your bubble and squeak should be ready too. If it still hasn't browned, put it under a hot grill for 5 minutes.
Remove the sausages to a plate and place the tray with the onions on the hob. Whack the heat up to full and stir in the flour, balsamic vinegar and stock. Bring to the boil and leave to thicken to a nice gravy consistency, stirring every now and then, and season to taste. Remove the skewers from the sausages and cut the sausages into wedges. Serve the bubble and squeak with a good portion of sausage, a spoonful of onion gravy and perhaps some lovely dressed watercress.