Ingredients
- 12 venison sausages
- 2 tbsp blueberry conserve
- 4 tsp balsamic vinegar
- 8 brioche rolls
- sprig of thyme (optional)
Method
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Roast the venison sausages following pack instructions, then cut into thick slices. Mix the blueberry conserve with the balsamic vinegar. Toast the brioche rolls, cut each one into 4, then slice the tops down the middle.
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Arrange a piece of cooked sausage in each and top with a little blueberry mixture and a sprig of thyme, if wanted. Serve warm.