Susie Drage
Music, Art & Cookery
The Cookery Book


Wild Boar and Apple Sausages with Balsamic Red Cabbage
and Chestnuts
Serves 4
Preparation: 20 mins
Cooking Time: 1 hour 10 mins
​
Wild boar sausages have a wonderful flavour and can be bought from
your local butcher.
This recipe is gently aromatic and has a beautiful flavour
best served with season vegetables on a cold Winter's day.
Ingredients:
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Small knob of butter
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1 tablespoon olive oil
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8 venison sausages
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3 tbsp brown sugar/ or maple syrup/ or coconut sugar
-
3 bay leaves
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1 teaspoon fennel seeds, crushed in pestle and mortar
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1 cinnamon stick
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2 star anise
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1 red cabbage, finely shredded
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One glass red wine
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2 tablespoons balsamic vinegar
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100g chopped cooked chestnuts, vacuum packed or frozen
For the Horseradish Mash
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1½ kg King Edward Potatoes, peeled and cut into smallish chunks
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Generous knob of butter
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Milk
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Seasoning
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4 tablespoons of creamed Horseradish sauce
Method
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Heat the butter and oil in a casserole dish, brown the sausages on all sides and remove from the pan.
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Tip the sugar into the pan and cook for 2-3 mins until sticky and caramelised.
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Toast the bay, cinnamon, fennel seeds and star anise in the caramel, then throw in the cabbage, season and stir well.
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Splash in the vinegar and wine, turn up the heat and cook with a lid on for 40 mins to 1 hour, until all the liquid has evaporated and the cabbage is tender.
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Meanwhile, for the mash. Cook the potatoes in boiling salted water until a knife pierces easily. About 15 - 20 mins. Using a ricer for the best results, pass the cooked potatoes through this and then add the butter and milk and mash thoroughly until soft and creamy. Then stir in the creamed horseradish sauce and mix thoroughly. Keep warm with a lid on top.
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You can also use this time to prepare your other vegetables, cook them and keep them warm in the oven covered with a lid.
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Add the sausages to the casserole 10 mins before the end together with the chestnuts.
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Give it all a good stir and serve straight from the dish with mounds of creamy mashed potatoes. We served this with steamed Brussels sprouts, carrots and Horseradish Mash.