Wild Boar & Apple Sausages

Full product description

Rustic, rich and a little bit indulgent, our wild boar & apple sausages marry the deep, gamey character of boar with the gentle sweetness of apple. Coarse-ground for a proper butcher’s bite, they brown beautifully in the pan, oven or on the BBQ, staying juicy inside with snappy skins. Brilliant with mash and a cider gravy, piled into baps with fried onions, or roasted on a tray with potatoes and rosemary.

Why you’ll love it

• Gamey wild boar balanced by sweet apple

• Coarse grind for flavour and texture

• Pan, oven, BBQ or air fryer friendly

• Weeknight easy; weekend special

Product & blend details

• Wild boar blended for juiciness (may include pork depending on batch)

• Natural casing; gently herbed with a touch of apple

• Fresh, never previously frozen (unless stated on pack)

• Allergen & ingredient info: some batches may include rusk (gluten) and sulphites—please check the label

How to cook (quick guide)

1. Pan-fry: Medium heat with a little oil; 12–16 mins, turning often until evenly browned and cooked through.

2. Oven: 190–200°C (fan 170–180°C) on a rack 18–24 mins; turn once for colour.

3. Air fryer: 190°C 10–14 mins, shake/turn halfway.

4. BBQ: Medium heat 12–16 mins, lid down if possible; turn gently.
   Food safety: Cook sausages thoroughly until 75°C internal or juices run clear.

Serving ideas

• Cider & sage gravy with buttery mash and greens

• Toasted baps with fried onions, mustard and apple chutney

• Autumn tray-bake: sausages with potatoes, red onion and rosemary

• Cassoulet-style beans with parsley and a squeeze of lemon

Storage & handling

• Keep refrigerated below 5°C

• Once opened, cook within 1 day

• Suitable for home freezing on the day of purchase; defrost in the fridge and use within 24 hours

• Avoid piercing the skins to keep them juicy

FAQs

Is wild boar very strong in flavour?
It’s rich and savoury with a pleasant gamey note, balanced by the apple.

Can I cook from frozen?
Defrost in the fridge first for even cooking.

How do I stop splitting?
Cook over medium heat, turn gently, and don’t prick the casing.

What sauce matches best?
A simple cider and sage gravy or a spoon of apple chutney.