Wild Boar Sausage with Onions, Mushrooms, and Homem

Name: Wild Boar Sausage with Onions, Mushrooms, and Homemade Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ tablespoons (1 1/2 sticks) unsalted butter, plus 2 tablespoons for roux; 1 1/2 cups of any of the following dried fruits: prunes, cherries, apricots, raisins, apples*; 2 tablespoons all-purpose flour; 1 medium onion, roughly chopped; 2 celery stalks, roughly chopped; 1 tablespoon chopped fresh garlic; 1 tablespoon herbes de Provence (available in most large supermarkets); Salt; 1/2 cup red wine vinegar; 2 cups port; 1/4 teaspoon ground cloves; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1 cup white wine; 4 to 5 tablespoons honey; 2 tablespoons extra-virgin olive oil; 4 pieces wild boar sausage; 1 medium onion, chopped; 1 1/2 cups sliced button mushrooms or fresh wild mushrooms, if available; 1 tablespoon herbes de Provence; Sea salt; 1 1/2 cups Homemade Chutney; 1/2 cup port

Servings: persons

½ tablespoons (1 1/2 sticks) unsalted butter, plus 2 tablespoons for roux
1 1/2 cups of any of the following dried fruits: prunes, cherries, apricots, raisins, apples*
2 tablespoons all-purpose flour
1 medium onion, roughly chopped
2 celery stalks, roughly chopped
1 tablespoon chopped fresh garlic
1 tablespoon herbes de Provence (available in most large supermarkets)
Salt
1/2 cup red wine vinegar
2 cups port
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup white wine
4 to 5 tablespoons honey
2 tablespoons extra-virgin olive oil
4 pieces wild boar sausage
1 medium onion, chopped
1 1/2 cups sliced button mushrooms or fresh wild mushrooms, if available
1 tablespoon herbes de Provence
Sea salt
1 1/2 cups Homemade Chutney
1/2 cup port

1
For the chutney: Heat 2 tablespoons butter in a small skillet over medium heat.
2
Stir in the flour and cook, stirring frequently, for about 5 minutes.
3
The roux should still be light colored; set aside.
4
Chop the fruit medium fine in a food processor.
5
Melt the butter in a saucepan over medium heat.
6
Add the onion, celery, garlic and herbs, season with salt and cook until softened, about 3 to 5 minutes, stirring often.
7
Add the fruit, vinegar, half of the port, clove, cinnamon, and nutmeg and simmer 10 to 15 minutes so all the flavors are extracted and mixed.
8
Add the rest of the port and bring to a boil.
9
Add the white wine and half of the honey.
10
Reduce the heat and simmer for 10 minutes.
11
Taste and adjust the flavor with more honey if needed.
12
Add the roux, a little at a time, until the chutney is lightly thickened.
13
Remove from the heat, cover, and let stand until cool.
14
The chutney will keep in a wide-mouthed glass container in the refrigerator for 2 to 4 weeks.
15
For the sausages: Heat the olive oil in a saute pan over medium heat.
16
Add the sausages, onion, mushrooms, and herbs de Provence and season with salt.
17
Cook for 6 to 8 minutes keeping the sausage in contact with the pan.
18
Add the chutney and port and cook for 3 to 5 minutes, or until the sauce has reduced.
19
Serve on a hot plate.
20
*Cook's note: Fresh fruit can be used but dried fruit works best.

513

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: ½ tablespoons (1 1/2 sticks) unsalted butter, plus 2 tablespoons for roux, 1 1/2 cups of any of the following dried fruits: prunes, cherries, apricots, raisins, apples*, 2 tablespoons all-purpose flour, 1 medium onion, roughly chopped, and more.

Yes, Wild Boar Sausage with Onions, Mushrooms, and Homemade Chutney falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Wild Boar Sausage with Onions, Mushrooms, and Homemade Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions