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Wild Boar Bangers, Cider-braised Red Cabbage |
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| Serves 4 |
Prep 30 mins |
Cooking 1h 30 mins |
Easy |
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My rating |
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Ingredients |
4 tbsp olive oil
8 wild boar sausages
1 red cabbage, shredded
1 green apple, cored & grated
2 tbsp wholegrain mustard
200ml cider
2 tbsp cider vinegar
750g Charlotte potatoes, halved
a handful parsley, finely chopped
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Heat 2 tbsp of the olive oil
in a casserole and fry the sausages for 10 minutes until
well browned. Remove them from the pan and add the
cabbage, apple, mustard, cider and cider vinegar, and mix
well. Bring to a simmer, season and return the sausages to
the pan with any juices. Put on a lid and simmer gently
for 1½ hours, stirring now and again.
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Meanwhile heat the oven to
200C/fan 180C/gas 6. Put the potatoes into a pan of cold
salted water and bring to the boil. Simmer for 15 minutes
or until a potato is pierced easily with a knife, then
drain. Add to a roasting tray with the remaining 2 tbsp of
oil and lots of seasoning. Roast for 45 minutes until
crisp and serve with the cabbage, sausages and a sprinkle
of parsley.
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