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Wild boar sausages

Frank Bordoni from Great Food Live
Frank Bordoni cooks up a robust Italian version of bangers and mash, served with chickpeas and a rich red-wine gravy

Wild boar sausages

Method

1. Cook the sausages on a hot griddle or in a pan, turning regularly until well done.

2. For the sauce, heat a little oil in a pan and add the garlic, onion and thyme. Cook over a gentle heat until softened, then add the sugar, wine and stock.

3. Bring to the boil and let it bubble for 10 minutes, or until reduced by a half. It should be a little syrupy. Add the balsamic vinegar and the butter and season.

4. To make the mash, tip the chick peas and stock into a 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. Season with salt and pepper.

5. To serve, spoon a dollop of mash into the centre of a plate, arrange a couple of sausages on top and pour over the chianti gravy.

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Serves: 4

Ingredients
8 wild boar sausages
1 garlic clove, crushed
1 onion, chopped
1 tsp fresh thyme leaves
400ml chianti wine
200ml dark beef stock
1 tsp brown sugar
1 tbsp Balsamic vinegar
25g unsalted Butter, chilled
1 x 450g tin Chickpeas, drained
125ml vegetable stock
Olive oil, or vegetable oil
Sea salt and Pepper