Food & Recipes

07 October 2009, 15:42

Wild boar sausage with creamy yogurt mash

Servings: 4
Prep time: 40 minutes
Cook time: 40 minutes – 1 hour   
Dish type: Main Course           
Difficulty: Hard

Ingredients:

For the mashed potato
200g Maris Piper potatoes
50g Greek yoghurt
20g butter
20g garlic cloves, not peeled

For the sausages
650g minced wild boar meat (pork meat also works well as an alternative)
100g minced pork meat
1 tbsp of fresh thyme, very finely chopped (dried thyme can be used as an alternative)
1 tbsp of fresh parsley, very finely chopped (dried can be used as an alternative)
1 egg (to bind)
1 medium red onion (finely chopped)
Sausage skins (from your butcher)
Salt and pepper for seasoning

For the garnish
Half a shallot, very thinly sliced
Vegetable oil, for frying

For the shallot gravy
2 shallots, roughly chopped
200ml home made beef stock (see below)
Cornflour
Water (to loosen cornflour)
Salt and pepper

For the carrots
2 medium carrots, peeled

For the beef stock
Beef bones (you should be able to get them from a butcher)
3 whole shallots, peeled
Chunks of carrot

Method:

To prepare the stock for the gravy, roast the beef bones (either in a pan or in the oven to get some colour on them) then place in a large pan with the shallots and carrot. Add plenty of water and simmer for 5 – 6 hours.

Pre-heat your oven to 220°c.

To make the sausages, mix all the ingredients together and pipe the sausage meat mixture into the sausage skins using a piping bag. You want approximately 25g of meat per sausage, so this recipe will make about 8 good sausages.

Place in the oven for 25 - 30 minutes, until cooked in the centre and lightly brown on the outside. Make sure you turn them regularly (about every 7 – 8 minutes) to get a nice even colour.

Wrap the garlic cloves in a tin foil parcel with a small amount of oil to prevent them burning. Roast in the oven for 30 minutes. You can put them in the oven with the sausages and they should be ready around the same time.

For the gravy, sweat off the shallots until soft then add the beef stock.

Combine the cornflour with a little water and stir the solution into the gravy to thicken.

Simmer and reduce until the required consistency.

Peel and chop the potatoes, place on the hob in cold water and bring to the boil. When cooked (after approximately 15 minutes) a blunt knife will go all the way through a potato with little effort.

Now, drain and mash the potatoes until they are smooth in texture with no lumps.

Add the yoghurt and butter to the potatoes and mix thoroughly.

When the sausages are cooked leave them to rest in a warm place.

Remove the garlic from the oven, remove the skins and crush the soft garlic until you have a smooth paste, then add to the mash potatoes.

Chop the carrots into thin batons and simmer in boiling water for 4-5 minutes.

For the garnish, fry your very finely sliced shallot lightly in oil until nicely browned.

Last updated: 07 October 2009, 16:04