Wild Boar Sausages

Frank Bordoni cooks up a robust Italian version of bangers and mash, served with chickpeas and a rich red-wine gravy
By Frank Bordoni
Wild Boar Sausages
  • Rating:
  • Serves: 4
  • Effort: easy


  • 8 wild boar sausages
  • 1 clove garlic, crushed
  • 1 onion, chopped
  • 1 tsp fresh thyme, leaves only
  • 400 ml chianti wine
  • 200 ml dark beef stock
  • 1 tsp brown sugar
  • 1 tbsp balsamic vinegar
  • 25 g unsalted butter, chilled
  • 1 x 450 g tin chickpeas, drained
  • 125 ml vegetable stock
  • olive oil, or vegetable oil
  • Sea salt and pepper


1. Cook the sausages on a hot griddle or in a pan, turning regularly until well done.

2. For the sauce, heat a little oil in a pan and add the garlic, onion and thyme. Cook over a gentle heat until softened, then add the sugar, wine and stock.

3. Bring to the boil and let it bubble for 10 minutes, or until reduced by a half. It should be a little syrupy. Add the balsamic vinegar and the butter and season.

4. To make the mash, tip the chick peas and stock into a pan and cook over a medium heat until the chick peas fall apart and the liquid has evaporated enough to beat into a smooth mash. Season with salt and pepper.

5. To serve, spoon a dollop of mash into the centre of a plate, arrange a couple of sausages on top and pour over the chianti gravy.

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