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Wild Boar Sausages In Red Wine  HT  MC  French    70mins


Serves 4       Hot  Game  Pork  Alcohol   Main Course  Dairy Free  Eggless France  Europe



   1 tbsp Olive Oil

   450g/1lb Wild Boar Sausages

   225g/8oz Bacon, chopped

   1 Garlic Clove, crushed

   225g/8oz Onions, chopped

   1 heaped teasp Plain Flour

   1 teasp Dijon Mustard

   2 Bay Leaves

   4 Sprigs Fresh Thyme

   300ml/10fl.oz. Red Wine (check manufacture)

   100g/4oz Button Mushrooms

   1 tbsp Redcurrant Jelly

   Salt and Black Pepper




1. Heat oil in a large flameproof casserole, add the sausages and brown on all sides.


2. Remove with a slotted spoon and set aside.


3. Heat the oil again then add the bacon, garlic and shallots and sauté for 3-4 minutes until  brown.


4.  Sprinkle over the flour and mustard and cook for a further 2-3 minutes stirring constantly.


5. Gradually add the wine stirring with a wooden spoon then return the sausages to the pan.


6. Season lightly with salt and black pepper, bring to the boil then reduce the heat, cover and simmer for 30 minutes.


7. Add  the mushrooms and continue to cook, uncovered for a further 20 minutes.


8.  To serve - remove the sausages with a slotted spoon to a warm dish and whisk the redcurrant jelly into the sauce until well blended in. Return the sausages to the casserole, heat for 2-3 minutes and serve immediately.




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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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