Wild Boar Sausages Recipe

Cook sausages

Prick each wild boar sausage lightly with a fork to prevent bursting. Heat 2 tbs olive oil and 1 tbs butter in a large skillet over medium heat until shimmering. Add the sausages in a single layer and brown on all sides, about 8–10 minutes total. Reduce heat to low, add fresh thyme leaves, cover and cook for another 6–8 minutes until internal temperature reaches 70°C (160°F). Remove sausages and keep warm.

Finish and rest

Transfer sausages to a plate and tent with foil to rest for 5 minutes before serving.

Cook potatoes

Place the cubed potatoes in a large pot and cover with cold water by 2 cm. Add 1/2 tsp salt. Bring to a boil, then reduce to a simmer and cook until fork-tender, about 12–15 minutes.

Warm dairy

While potatoes cook, warm the milk and heavy cream with the 50 g butter in a small saucepan over low heat until butter melts and mixture is hot but not boiling.

Mash

Drain potatoes thoroughly and return to the pot over low heat for 1 minute to evaporate excess moisture. Mash or pass through a ricer until smooth. Stir in the warmed dairy mixture and 50 g cream cheese until silky. Season with 1.5 tsp salt and 1/2 tsp white pepper, tasting and adjusting seasoning. Keep warm.

Sweat shallot

In a small saucepan, heat 1 tsp olive oil over medium heat. Add the minced shallot and sweat until translucent, about 2–3 minutes, without browning.

Reduce port

Add 200 ml port wine and the thyme sprig to the pan. Increase heat to medium-high and reduce the port by about two-thirds until slightly syrupy, about 6–8 minutes.

Add stock and finish

Add 250 ml beef stock and continue to reduce until sauce coats the back of a spoon, about another 6–8 minutes. Remove thyme sprig, then lower heat and whisk in the cold cubed butter a few pieces at a time to emulsify the sauce. Season with 1/2 tsp salt and 1/4 tsp black pepper. Keep warm.

Prepare crumble

Preheat oven to 180°C (350°F). Pulse the 80 g pistachios in a food processor until coarsely chopped (some texture should remain). Combine chopped pistachios with 40 g panko, 25 g melted butter, 1 tsp lemon zest and 1/4 tsp salt in a bowl, tossing until moistened.

Bake crumble

Spread the mixture on a small baking tray and bake for 6–8 minutes, stirring once, until golden and fragrant. Let cool — it will crisp further as it cools.

Crisp kale

Heat 2 tbs olive oil in a large skillet over medium-high heat. Add the torn kale in batches (do not overcrowd), and toss continuously until leaves are wilted and edges are crisp, about 3–5 minutes per batch. Season each batch with a pinch of sea salt and a little lemon juice. Transfer to a tray lined with paper towel to drain.

Spoon a generous portion of creamy mashed potatoes onto each plate. Place two wild boar sausages on top or beside the mash. Spoon port wine sauce around and a little over the sausages. Scatter a tablespoon of pistachio crumble over the sausages and mash for contrast. Arrange a small handful of fried curly kale to the side for color and texture. Serve immediately.