Special equipment: a stand mixer or meat grinder with a sausage-stuffer attachment
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. Using a sausage-stuffer attachment, stuff the sausage meat into the hog casings.
Preheat the oven to 200 degrees F.
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. Remove from the pan and place in the oven to hold.
For the pan sauce: Deglaze the pan with the brewed coffee. Add the chicken stock and the pistachios and reduce by half. Whisk in the flour and cook for an additional 2 minutes.
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. Cook until the parsnips are soft enough to puree, about 20 minutes.
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. Strain and set aside.
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. 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.
On each plate, place the bangers over a dollop of the parsnip mash and pour the pan sauce over the top.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.