Wild mushroom and boar sausages
A triumphal seasonal fusion, St George’s, morels and wild boar work together like the Three Musketeers, combining to give a powerful punch of flavour, aroma and texture. Dried morels rehydrated in hot water and drained will work just as well for this recipe if you can’t find fresh. Making your own sausages isn’t that scary, especially when you have mastered the piping action. You can usually order sausage skins from a butcher and any leftover skins can be frozen or will keep in the refrigerator for up to three months.
Author: Michael Hyams & Liz O’Keefe, The Mushroom Cookbook
Serves: 10–12 sausages
- 2 garlic cloves, chopped
- 400g wild boar shoulder, finely chopped
- 200g St George’s mushrooms
- 100g morels 3 portobello or field mushrooms
- 15g/1 tbsp smoked paprika
- 7g/1½ tsp finely chopped fresh sage
- 50ml red wine
- 1 pack of sausage skins
- sea salt and ground white pepper
- green salad and wholegrain mustard, to serve
- In a food processor, roughly blend the garlic, wild boar, St George’s, morels, field mushrooms, paprika, sage and wine, and season with salt and pepper.
- Put the mixture into a piping bag and roll the sausage skins up as you would a sock.
- Slowly but forcefully pipe the mixture into the sausage skins, holding the rolled sausage skins securely around the piping nozzle, to make sausages about the length of your finger, twisting the skins in between each one.
- Chill until you are ready to cook them (or for no longer than 2 days).
- When ready, separate the sausages with scissors and cook them on a preheated griddle pan, grill or broiler for 5–7 mins, turning a couple of times, until cooked through and browned.