Wild Boar Sausage with Onions, Mushrooms, and Homemade Chutney

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Homemade Chutney:

12 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

Sausages:

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