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Wild Boar Sausages with Apple and Cider

SERVES TWO TO THREE

 

6 Wild Boar Sausages

200g Bacon lardons

A dash of locally produced rapeseed oil for frying

225g shallots

1 heaped tsp plain flour

375ml cider

1 clove of garlic, crushed

1 bay leaf

1 tsp of chopped thyme

1 medium sized Cox apple, thickly sliced

A knob of butter

Pepper for seasoning

 

Preheated the oven to 180°C, Gas Mark 4.



Brown the sausages in a frying pan then remove and place on a plate whilst you lightly brown the lardons and shallots.



Sprinkle in the flour to soak up the juices and slowly add the cider.

 Put the sausages back into the frying pan with the garlic, bay leaf, thyme and season with black pepper.



Transfer to an oven casserole dish and cook in the oven for approximately 50 minutes.

 Towards the end of the time, fry the apple rings in butter until golden brown and soft to garnish the casserole.

 Serve with mashed potatoes and seasonal vegetables.