Monday, 2 April 2012

Wild Boar Sausage and Red Wine Casserole

It's important to promote produce in the cafe that is sold in the farm shop at Skylark Farm.
As i looked through the chiller this week my eyes caught sight of Wild Boar Sausages and i thought they would be tasty in a casserole with maybe a touch of red wine. And i was right!!!

So i fried off the sausages in a pan with a small amount of oil until browned all over, then removed from the pan and set aside. At the same time i put on some new potatoes to boil and chopped some carrots and an onion.
In the sausage pan i added my onion and carrots and cooked on a medium heat for 5 minutes until golden. Reducing the heat i sprinkled about an ounze of plain flour in the pan and cooked for a further 2 minutes. I poured a good amount of red wine in the pan and topped up with some beef stock. The 2 together probably equated to about a pint of fluid. I had some tomato puree in the pantry so i added 3or4 tbsps of that too. I brought the mixture to the boil stirring until the sauce was smooth, then simmered until thickened. To the pan i added my sausages (sliced) and some thyme, salt and pepper.

I transfered my mixture to a heatproof dish, sliced up my cooked new potatoes and layered them on top.

I then baked in the oven for about 20minutes on 180C.

Serve hot from the pan with mashed potatoes and peas.

Very popular on the specials board and extremely tasty!

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