This Friday whilst perusing the Covent Garden Night Market, I got myself some rather tasty looking Wild Boar and Apple Sausages from the fine English Game butcher, Manor Farm Game.
Being as these were not just any old sausages, but sausages made from an elusive medieval beast which is naturally low in fat and cholesterol, organically reared mere miles from London in Buckinghamshire, I decided I should do something special with them rather than slapping them on a pile of Smash and squirting them with ketchup! So, to compliment the rich, pork like flavour, this meal is served with an aubergine and potato mash that I had in a restaurant recently and is truly delicious.
While wild boar is not the commonest of meats, it can often be found in high quality supermarkets such as Waitrose or Whole Foods, or online from Manor Farm Game themselves. If boar is a little wild for you, this will work equally well with good quality pork sausages. Look for ones with a pork content of at least 70%.
Now I know this one takes an hour and a half which isn’t necessarily quick, but it doesn’t involve too much effort, and if you stick the potato in as soon as you get home, it will be cooked in no time!
Ingredients (serves 2)
6 Wild Boar and Apple Sausages (or whichever you are using)
2 medium sized potatoes
1 large aubergine
2 tablespoons of Olive Oil
1 small knob of butter
Enough gravy for 2 (fresh or good quality instant, whatever you fancy)
Black pepper
Enough green vegetables of your choice (spinach or cabbage work well) for 2
Directions
Chuck the potatoes in the oven at gas mark 6/230 degrees for one hour.
Once the potatoes and aubergine have been in the oven for an hour,
prick the sausages and place in the oven in a roasting tin for a
further half an hour.
At the same time as putting the sausages in, cut the aubergine in half lengthways, score the flesh, drizzle with olive oil and place in the oven.
After half an hour, remove the aubergine and potato from the oven. Scrape out the flesh of the aubergine into a bowl with a small knob of butter and blend to a smooth paste with a hand blender. Scrape out the potato and mix into the aubergine to form a smooth mash.
Place sausages and mash onto a plate and serve with greens and gravy.
Image via Brabant Ltd