Wednesday, 3 August 2016

Wild boar sausages in red wine

When the end of July feels like the middle of October there's nothing for it but a huge tasty sausage casserole.  Ringing the changes I used smoked pancetta and wild boar sausages.  The sausages had a really firm. close texture and a deeply savoury flavour which was excellent with the red wine and mushroom sauce.  The veggie version was the same casserole, but made with Linda McCartney red onion sausages.  Yum.

I also made a nectarine and cranberry crumble, which went down well, but I forgot to take it's pic.

Olive oil
Pancetta (onit for vegetarian)
Wild boar sausages (replace with veggie sausages for vegetarian)
Red wine
Tin of tomatoes

Green beans

New potatoes

1.  Sautee onion, add garlic and chopped pancetta.
2.  Add sausages and brown slightly on all sides.
3.  Chuck in chopped mushrooms, stir about for a bit.
4.  Add a glass of red wine and simmer the alcohol off.
5.  Add tomatoes and stock and simmer for at least 30 minutes - will keep in the oven for much longer.
6.  Meanwhile, wash and quarter new potatoes, boil.
7.  Prepare and steam vegetables.
8.  Drain potatoes, slosh on some olive oil, sprinkle on chopped chives and salt and pepper.
9.  Serve, scoff ...

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