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1
Special equipment: a stand mixer or meat grinder with a sausage-stuffer attachment
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2
For the bangers: Combine the venison, pork fatback, breadcrumbs, chicken stock, red wine, salt, black pepper, mace and sage in the bowl of a stand mixer and mix on medium speed until well incorporated.
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3
Using a sausage-stuffer attachment, stuff the sausage meat into the hog casings.
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4
Preheat the oven to 200 degrees F.
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5
Sear the bangers on both sides in a hot saute pan with a little canola oil until cooked through and the juices run clear when the bangers are poked with a skewer, 6 to 8 minutes.
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6
Remove from the pan and place in the oven to hold.
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7
For the pan sauce: Deglaze the pan with the brewed coffee.
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8
Add the chicken stock and the pistachios and reduce by half.
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9
Whisk in the flour and cook for an additional 2 minutes.
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10
For the parsnip cocoa nib mash: Combine the parsnips, 4 ounces (1 stick) of the butter and the onions in a saucepan over medium to medium-low heat.
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11
Cook until the parsnips are soft enough to puree, about 20 minutes.
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12
In another pot, combine the heavy cream and cocoa nibs and cook on low heat until the flavor of cocoa is in the cream, about 20 minutes.
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13
Strain and set aside.
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14
In a food processor, combine the parsnips and onions, half of the cream mixture and the remaining 4 ounces (1 stick) of butter and puree.
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15
If the mixture is too dry, add more of the cream mixture slowly to achieve the desired consistency; you will likely add an additional 1/4 cup of the mixture.
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16
On each plate, place the bangers over a dollop of the parsnip mash and pour the pan sauce over the top.
