Wild Boar and Fennel Sausages with Wild Meat Gravy
Serves 4
Ingredients
- 800 g wild boar, trimmed
- 80 ml Glasseye Creek Wild Meat Sauce
- 2 tsp fennel seeds
- 1 large onion, finely diced
- 800 g potatoes, cooked and mashed
- 300 g frozen peas
- 2 tbsp olive oil
- Sea salt and freshly ground black pepper
- 1 tbsp plain flour
- 400 ml reduced-salt stock
Method
1. Cook the onions slowly in 1 tbsp oil for 12-15 minutes until golden. Stir in the fennel seed, then set half aside for the gravy.
2. Barbecue the sausages over medium heat, turning regularly, for 12-15 minutes until browned and at least 75°C in the centre.
3. Stir 1 tbsp flour into the reserved onion, gradually add 400 ml stock and the sauce, and simmer for 5 minutes until glossy.
4. Serve the sausages with mash, peas and onion gravy.
Sauces in this recipe
Get the good stuff for your next cook-up.
Wild Meat Sauce
$13.95 NZD
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