Wild Boar Sausage With Onions, Mushrooms, And Homemade Chutney
Serves: 3
Floy Nolan
1 January 1970
Based on User reviews:
44
Spice
45
Sweetness
36
Sourness
34
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
12 tbsps
Unsalted Butter (1 1/2 sticks)2 tbsps
All-Purpose Flour1 medium
Onion (chopped)1 tbsp
Garlic (chopped fresh)1 tbsp
Herbes De Provence1
Salt1 cup
Red Wine Vinegar1 cup
Port1 tsp
Ground Cloves1 tsp
Ground Cinnamon1 tsp
Ground Nutmeg1 cup
White Wine5 tbsps
Honey2 tbsps
Extra-Virgin Olive Oil1.5 cups
Button Mushrooms (sliced)1
Sea Salt1.5 cups
Chutney (homemade)Directions:
1
For the chutney: Heat 2 tablespoons butter in a small skillet over medium heat
2
Stir in the flour and cook, stirring frequently, for about 5 minutes
3
The roux should still be light colored; set aside
4
Chop the fruit medium fine in a food processor
5
Melt the butter in a saucepan over medium heat
6
Add the onion, celery, garlic and herbs, season with salt and cook until softened, about 3 to 5 minutes, stirring often
7
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
8
Add the rest of the port and bring to a boil
9
Add the white wine and half of the honey
10
Reduce the heat and simmer for 10 minutes
11
Taste and adjust the flavor with more honey if needed
12
Add the roux, a little at a time, until the chutney is lightly thickened
13
Remove from the heat, cover, and let stand until cool
14
The chutney will keep in a wide-mouthed glass container in the refrigerator for 2 to 4 weeks
15
For the sausages: Heat the olive oil in a saute pan over medium heat
16
Add the sausages, onion, mushrooms, and herbs de Provence and season with salt
17
Cook for 6 to 8 minutes keeping the sausage in contact with the pan
18
Add the chutney and port and cook for 3 to 5 minutes, or until the sauce has reduced
19
Serve on a hot plate