- 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.
Rate This Recipe