lb Wild Boar Sausages
2 bay leaves
1desertspoon olive oil
8oz diced bacon
1 heaped teaspoon plain flour
large garlic clove peeled and chopped
rounded teaspoon mustard powder
oz soft butter
fluid oz red wine
rounded tablespoon redcurrant jelly
teaspoon chopped fresh thyme
and freshly milled black pepper
oil in a large flameproof dish.
medium heat, brown sausages evenly trying not to split the
skins. Using a slotted spoon transfer sausages to a plate
and brown the diced bacon, garlic and shallots.
sausages to dish and add red wine, thyme and bay leaves.
Season lightly and simmer gently for 30 minutes with lid
mushrooms stirring in well and cook gently for a further
20 minutes, this time without the lid to reduce the liquid
finish remove sausages and other ingredients to a warm serving
dish and mix the butter, flour and mustard powder to a paste
and mix to the liquid a little at a time.
from heat whisk in the redcurrant jelly and return the ingredients
to the casserole dish and it is ready to serve.