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Wild Boar Sausage with Onions, Mushrooms, and Homemade Chutney Recipe

Wild Boar Sausage with Onions, Mushrooms, and Homemade Chutney Recipe

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Wild Boar Sausage with Onions, Mushrooms, and Homemade Chutney

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Ingredients:

Serving

12 tbsp (1 1/2 sticks) unsalted butter , plus 2 tbsp for roux
1 1/2 cups of any of the following dried fruits: prunes, cherries, apricots, raisins, apples
2 tbsp all-purpose flour
1 medium onion, roughly chopped
2 celery stalks, roughly chopped
1 tbsp chopped fresh garlic
1 tbsp herbes de provence (available in most large supermarkets)
salt
1/2 cup red wine vinegar
2 cups port
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1 cup white wine
4 to 5 tbsp honey
2 tbsp 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 tbsp 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.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3280.7 Kcal (13736 kJ)
Calories from fat	2870.47 Kcal
		% Daily Value*
Total Fat	318.94g	491%
Cholesterol	830.33mg	277%
Sodium	1017.78mg	42%
Potassium	886.96mg	19%
Total Carbs	70.49g	23%
Sugars	54.76g	219%
Dietary Fiber	4.05g	16%
Protein	36.92g	74%
Vitamin C	20.8mg	35%
Vitamin A	3.4mg	113%
Iron	0.4mg	2%
Calcium	694.3mg	69%

Amount Per 100 g
Calories	423.72 Kcal (1774 kJ)
Calories from fat	370.74 Kcal
		% Daily Value*
Total Fat	41.19g	491%
Cholesterol	107.24mg	277%
Sodium	131.45mg	42%
Potassium	114.56mg	19%
Total Carbs	9.1g	23%
Sugars	7.07g	219%
Dietary Fiber	0.52g	16%
Protein	4.77g	74%
Vitamin C	2.7mg	35%
Vitamin A	0.4mg	113%
Calcium	89.7mg	69%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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