Wild Boar and Leek Sausages with Pancake and Wild Mushroom and Sweet Onion Sauce

Rosemary Shrager's succulent meaty sausages are served with pancakes layered with a tasty wild mushroom filling and sweet onion sauce
By Rosemary Shrager
Wild Boar and Leek Sausages with Pancake and Wild Mushroom and Sweet Onion Sauce
  • Rating:
  • Cook Time: 1 hour 40 minutes
  • Prep Time: 25 minutes plus overnight soaking
  • Effort: medium


For the sausages

  • 100 g pinhead oatmeal
  • red wine
  • 50 g butter
  • 1 leek, finely chopped
  • 2 cloves garlic, finely chopped
  • 12 juniper berries, crushed
  • 2 tbsp sage, finely chopped
  • 2 tbsp parsley, finely chopped
  • 1 pinches ground mace
  • 1 kg wild boar, finely minced
  • 550 g belly pork, finely minced
  • sausage skins
  • oil, for frying

For the sweet onion sauce

  • 30 g butter
  • 1 tbsp olive oil
  • 1 Spanish onion, finely sliced
  • 2 tbsp red wine vinegar
  • 100 ml red wine
  • 100 ml port, plus a little extra to finish
  • 1 tbsp caster sugar
  • 1 tbsp redcurrant jelly


1. To make the sausages; soak the pinhead oatmeal overnight in the red wine.

2. Melt the butter in a saucepan and cook the chopped leek and garlic until soft.

3. Add the crushed juniper berries, remove from the heat and allow to cool.

4. Put the mixture into a large bowl, add the herbs, mace and soaked pinhead oatmeal and season well with salt and pepper. You may need to moisten it with a little wine.

5. If the sausage skins have been preserved in salt soak them in cold water, then put them onto the funnel of the machine and put the meat into the top to make the sausages.

6. Preheat the oven to 180C/gas 4. Heat a little oil in a frying pan and cook the sausages until browned. Finish them off in the oven for approximately 15 minutes.

7. To make the sauce; heat the oil and butter in a large frying pan and cook the onion for about 20 minutes over a very low heat until soft.

8. Add the red wine, red wine vinegar, port, sugar and redcurrant jelly and cook until reduced and syrupy.

9. Add the veal jus; cook for a further 5 minutes then put through a fine sieve. Squeeze the onions through as much as possible.

10. Season well with salt and pepper and add a little extra port to finish.

11. To make the celeriac puree; cook the celeriac and potato in boiling salted water for 15 minutes until cooked.

12. Drain well and press through a fine sieve back into a pan. Add the cream and butter and season to taste with salt and pepper.

13. To make the pancakes; put the flour in a mixing bowl and whisk in the milk and eggs until smooth.

14. Stir in the melted butter and season well with salt and pepper. Put into the fridge until needed.

15. To cook the mushrooms; melt the butter in a large frying pan and cook the shallots, garlic and juniper berries until softened.

16. Add all the mushrooms and cook for about 20 minutes until the water has evaporated.

17. Add the Parmesan, parsley, and cayenne pepper. Remove from the pan and allow to cool.

18. Heat a little oil in a non-stick frying pan and when hot ladle in enough pancake batter to cover the base.

19. Cook the pancake for a minute on one side then carefully lift it over to the other side, continuing to cook till pale brown.

20. Repeat the process, layering the cooked pancakes between sheets of greaseproof paper, until you have 16 pancakes.

21. Preheat the oven to 150C/gas 2.

22. Line a small 10cm tin with greaseproof paper and put a pancake on the bottom, then a layer of mushroom then repeat until finished with a pancake on the top.

23. Repeat with 3 more 10cm tins, using 4 pancakes for each tin. Bake for 15 minutes until warmed through.

24. Serve with the sausages, celeriac puree and sweet onion sauce.

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