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Serves 2 –3
• 1 lb / 450 g Wild Boar sausages
• 2 bay leaves
• 1 dessertspoon olive oil
• 6 oz/175g medium open cap mushrooms
• 8oz/225g diced bacon or pancetta
• 1 heaped teaspoon plain flour
• 1 large clove garlic, peeled
• 1 rounded teaspoon mustard powder
• 8oz/225g shallots, peeled
• 1oz/25g soft butter
• 8 juniper berries
• 1 rounded tablespoon redcurrant jelly
• 10 fl oz/275ml red wine
• Salt and freshly milled black pepper
• 1 teaspoon chopped fresh thyme
Take a large flameproof casserole and heat the oil in it. Then, with the heat at medium, brown the sausages all over, taking care not to split the skins by turning too soon.
Next, using a slotted spoon, transfer them to a plate while you brown the diced pancetta along with the garlic and shallots. Now crush the juniper berries very slightly without breaking them - just enough to release their flavour.
Return the sausages to the casserole, pour in the wine and add the berries, then thyme and bay leaves. Season lightly, bring it all up to a gentle simmer, put a lid on the casserole, turn the heat as low as possible and simmer gently for 30 minutes.
After that, add the mushrooms, stirring them well in, then leave everything to cook gently for a further 20 minutes – this time without the lid so that the liquid reduces slightly. To finish off remove the sausages and vegetables to a warmed serving dish, mix the flour and the mustard powder with the softened butter until you have a smooth paste and whisk this, a little at a time, into the casserole. Let everything bubble for a few more minutes, then take the casserole off the heat, return the sausages to the pan, whisk in the redcurrant jelly and serve.
• 1 lb / 450 g Wild Boar sausages
• 2 bay leaves
• 1 dessertspoon olive oil
• 6 oz/175g medium open cap mushrooms
• 8oz/225g diced bacon or pancetta
• 1 heaped teaspoon plain flour
• 1 large clove garlic, peeled
• 1 rounded teaspoon mustard powder
• 8oz/225g shallots, peeled
• 1oz/25g soft butter
• 8 juniper berries
• 1 rounded tablespoon redcurrant jelly
• 10 fl oz/275ml red wine
• Salt and freshly milled black pepper
• 1 teaspoon chopped fresh thyme
Take a large flameproof casserole and heat the oil in it. Then, with the heat at medium, brown the sausages all over, taking care not to split the skins by turning too soon.
Next, using a slotted spoon, transfer them to a plate while you brown the diced pancetta along with the garlic and shallots. Now crush the juniper berries very slightly without breaking them - just enough to release their flavour.
Return the sausages to the casserole, pour in the wine and add the berries, then thyme and bay leaves. Season lightly, bring it all up to a gentle simmer, put a lid on the casserole, turn the heat as low as possible and simmer gently for 30 minutes.
After that, add the mushrooms, stirring them well in, then leave everything to cook gently for a further 20 minutes – this time without the lid so that the liquid reduces slightly. To finish off remove the sausages and vegetables to a warmed serving dish, mix the flour and the mustard powder with the softened butter until you have a smooth paste and whisk this, a little at a time, into the casserole. Let everything bubble for a few more minutes, then take the casserole off the heat, return the sausages to the pan, whisk in the redcurrant jelly and serve.
