Wild Boar Sausages with Onion Gravy and Mash
Meaty wild boar sausages on creamy mash with a dark, sweet onion and red wine gravy.
- Time50 min
- LevelEasy
- Costabout £2.75 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 444kcal
- 60.6gcarbs
- 12.7gof which sugars
- 16.3gfat
- 8.4gsaturates
- 9.6gprotein
- 8.6gfibre
- 0.4gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Peel and chop the potatoes. Boil in salted water for 18 minutes, until a knife slides in easily.
18 min - 2
Meanwhile heat the oil in a wide pan over a medium heat. Add the onions and thyme with a pinch of salt and cook, stirring often, for 15 minutes until soft and deep golden.
15 min - 3
Heat the oven to 200°C (180°C fan). Put the sausages on a tray and roast for 25 minutes, turning once, until browned and cooked through with no pink inside.
25 min - 4
Add the wine and redcurrant jelly to the onions and bubble for 2 minutes. Dissolve the stock cube in the boiling water and add it. Simmer for 8 minutes.
8 min - 5
Mix the cornflour with 2 tablespoons of cold water, stir it into the gravy and simmer for 2 minutes until glossy and thickened.
2 min - 6
Drain the potatoes, mash with the butter and milk and season well. Serve the sausages on the mash with the onion gravy.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
