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 Home-made wild boar sausages on a bed of Blue Vinney mash - or sweet potato puree as shown here - a match made in heaven! Even more heavenly with a glass of Badger First Gold, and a slug of First Gold in the onion and garlic gravy! Serves 4.
Method:
Grill or fry the sausages until golden and cooked through. Meanwhile, boil the potatoes until soft, drain and mash with Blue Vinney and a generous knob of butter. If using sweet potatoes, roast for an hour in their skins, cool them peel and mash.
Put a tablspoon of oil into a frying pan, and fry the onions and garlic until golden. Sprinkle on the flour, stir quickly then add the sage and pour in the First Gold. Heat through until slightly thickened. Put mashed potato onto a plate, arrange the sausages on the top and drizzle with the First Gold gravy. Serve immediately.
Ingredients:
8-12 Dorset Wild Boar Sausages (or any premium pork sausages)
2 medium onions, peeled and sliced thinly
1 crushed clove garlic
1 tspn freshly chopped sage
Generous glug of Badger First Gold
Four large potatoes or sweet potatoes
3oz Dorset Blue Vinney
Generous knob of butter
1 tblspn oil
| Energy |
Protein |
Carbohydrate |
Fat |
Fibre |
Sodium |
| KJ |
Kcal |
g |
g |
g |
g |
g |
| 11312 |
2715 |
122 |
170 |
175 |
12 |
5 |
| Figures are for the total recipe / not per serving |
Recipe provided by:
Recipe supplied by Antony Marshall, True Lovers Knot, Tarrant Keyneston.
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