Wild Boar Sausages with Cider and Chestnuts

by Sam Bilton on October 14, 2013 No comments

If you are unsure about the flavour of wild boar then sausages are a great place to start. Your local butcher of game purveyor may well sell them.


Serves 4 – 6


  • 12 wild boar sausages (I use wild boar & apple)
  • 2 onions, sliced
  • 2 carrots, sliced
  • 2 celery sticks, sliced
  • 2 sprigs thyme
  • 4 rashers of streaky bacon, smoked or unsmoked
  • 2 tbsp vegetable oil
  • 1 heaped tbsp plain flour
  • 500ml dry cider plus 250ml water
  • 200g vacuum packed chestnuts


  1. Preheat the oven to 180℃.
  2. Heat 1 tbsp oil in a large frying pan or flameproof casserole over a medium high heat. Brown the sausages then remove from the pan and reserve until required.
  3. Reduce the heat slightly and add the remaining oil. Fry the vegetables and bacon until softened and starting to brown. Add the flour and cook for a minute or two before pouring in the cider and water. Stir well and bring to the boil before adding the sausages, thyme and chestnuts.
  4. Transfer to a casserole (if using a frying pan). Cover and cook in the oven for one hour. Serve with butter bean croquettes.

You may also like this recipe for Wild Boar & Porcini Ragu.

Sam BiltonWild Boar Sausages with Cider and Chestnuts

Related Posts

Take a look at these posts

Join the conversation