This is what the Lady Grigson says to do with your venison sausages:
Fry them in lard or oil very quickly so that they develop nice dark stripes and arrange them closely in a shallow oven dish. Pour in enough red wine to come half-way up the sausages and season them. Bake in a hot oven – 200°C – for 15 minutes. Serve them with mashed potato and some seasonal greens – she says Brussels sprouts and chestnuts, but as it’s Maytime, I plumped for green beans. Pour a little of seasoned wine over the sausages if you like.
#148 Venison Sausages – 7/10. A great way to cook special sausages of any kind I reckon. I’m not giving an excellent score because the venison sausages were good, but not the best ones I’ve ever had. However, the red wine did improve the flavour a lot. The most important thing was that it scratched my red meat itch. The best thing about the whole thing was the fried mashed potato sandwiches I made the morning after. You must try it – fry patties of left-over mash in lard until a crispy crust develops, turn them over and put them in a buttie with brown sauce.