• 8 wild boar sausages

  • Sauce

  • 1 onion, chopped

  • 1 garlic clove, crushed

  • 1 tsp fresh thyme leaves

  • 400ml Chianti wine

  • 200ml dark beef stock

  • 1tsp brown sugar

  • 1 tbsp balsamic vinegar

  • 25g cold butter, unsalted

  • Salt and pepper

  • Chick Pea Mash

  • 1 x 16oz can of chick peas, drained

  • 125ml vegetable stock

  • Sea salt and pepper


  • 1.

    Cook the sausages on a griddle or in a pan turning regularly until done. For the sauce, heat a little oil in a pan and add the garlic, onion and thyme. Cook over a gentle heat until softened and add the sugar, wine and stock. Bring to the boil and reduce by a half to two thirds until thickened and a little syrupy. Add the balsamic and the butter and season.

  • 2.

    To make the mash, tip the chick peas and stock into 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.

  • 3.

    Serve a dollop of mash in the centre of a plate, place a couple of sausages on each and pour over the chianti gravy.

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