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    Wild Boar Bangers and Mash

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    Wild Boar Bangers and Mash

    Wild boar has a rich flavour which is complemented by sweet forest fruits in these sausages. They are made from prime cuts of British wild boar reared exclusively for Waitrose by one farmer in Cambridgeshire.

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 2


    • 6 Wild Boar and Forest Fruit Sausages (from the service counter)
    • For the mash:
    • 600g King Edward potatoes, peeled and cubed
    • Knob of butter
    • 3-4 tbsp Waitrose Milk
    • 75g mature Cheddar, grated
    • For the onion gravy:
    • 2 tbsp olive oil
    • 1 large onion, thinly sliced
    • 1 tbsp Bisto Gravy Granules
    • 1 tbsp redcurrant jelly
    • 1 tsp malt vinegar
    • Salt and freshly ground black pepper


    1. Place the sausages in a non-stick pan and cook over a medium heat for 20 minutes, turning occasionally, until golden brown and thoroughly cooked, when the juices run clear.
    2. Cook the potatoes in a large pan of boiling water for about 15 minutes, until tender.
    3. Meanwhile, make the onion gravy. Heat the oil in a frying pan and gently fry the onions for 10 minutes until softened and golden. Add 300ml boiling water then stir in the gravy granules until smooth and thickened. Add the redcurrant jelly and vinegar, and season to taste.
    4. Drain the potatoes well and thoroughly mash until smooth. With a wooden spoon, stir in the butter, milk and cheese then season. Divide the mash between 2 plates. Top each serving with 3 sausages then spoon the gravy round and serve.

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