Name: Wild Boar Sausage with Onions, Mushrooms, and Homemade Chutney
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 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; 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

Directions

For the chutney: Heat 2 tablespoons butter in a small skillet over medium heat. Stir in the flour and cook, stirring frequently, for about 5 minutes. The roux should still be light colored; set aside. Chop the fruit medium fine in a food processor. Melt the butter in a saucepan over medium heat. Add the onion, celery, garlic and herbs, season with salt and cook until softened, about 3 to 5 minutes, stirring often. 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. Add the rest of the port and bring to a boil. Add the white wine and half of the honey. Reduce the heat and simmer for 10 minutes. Taste and adjust the flavor with more honey if needed. Add the roux, a little at a time, until the chutney is lightly thickened. Remove from the heat, cover, and let stand until cool. The chutney will keep in a wide-mouthed glass container in the refrigerator for 2 to 4 weeks.
For the sausages: Heat the olive oil in a saute pan over medium heat. Add the sausages, onion, mushrooms, and herbs de Provence and season with salt. Cook for 6 to 8 minutes keeping the sausage in contact with the pan. Add the chutney and port and cook for 3 to 5 minutes, or until the sauce has reduced. Serve on a hot plate.

Cook’s Note

Fresh fruit can be used but dried fruit works best.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Moses W. La Fountaine, Paradox Lodge

Rhubarb Short Ribs

Pancake Bread

Pan-Fried Honey-Garlic Frozen Salmon

Focaccia Pockets

Parmesan-Roasted Broccoli

On Tonight

Restaurant: Impossible

Worst Cooks in America

Diners, Drive-Ins and Dives

The Pioneer Woman

The Kitchen

Girl Meets Farm

Kardea Brown

Ree Drummond

Ina Garten

Sunny Anderson

Bobby Flay

Valerie Bertinelli

Guy Fieri

Giada De Laurentiis

Molly Yeh

Step-by-Step Tutorials

Browse Meal Plans

Encore: Spanakopita

Encore: Rhubarb Almond Galette with Strawberry Whipped Cream

Parathas 2 Ways

Baked Alaska Cupcakes

Vegan Pad Thai

Encore: Sausage and Broccolini Pizza Pockets

Try Premium

Fire Up the Grill for Salad

A Frugal Meal Plan for Tax Day

Encore: Spanakopita

Encore: Rhubarb Almond Galette with Strawberry Whipped Cream

Parathas 2 Ways

Baked Alaska Cupcakes

Vegan Pad Thai

Encore: Sausage and Broccolini Pizza Pockets

Freezer-Friendly Egg White Muffins

Coconut Cod Chowder

Wild Boar Sausage with Onions, Mushrooms, and Homemade Chutney

Wild Boar Sausage with Onions, Mushrooms, and Homemade Chutney

Homemade Chutney:

Sausages:

Categories: