For 4 people

• 3 tbsp brown sugar
• 2 shallots
• 4 tomatoes
• 6 garlic cloves
• 100 ml red wine vinegar
• 1 cinnamon stick
• Peel of one untreated lemon
• 3 pimento corns
• 2 star anise
• 2 bay leaves
• 1 tbsp tomato puree
• Salt and pepper to taste
• 3 tbsp olive oil
• 1 fennel
• 1 onion
• 2 tbsp vegetable oil for browning


• 1 tbsp fennel seed
• 1 tbsp juniper berries
• 1 tbsp coriander corns
• 5 pimento corns
• 1 bunch parsley
• 100 g cranberries
• 200 finely chopped smoked green bacon
• 1kg large boar mincemeat (from the shoulder or neck)
• Boar intestines approximately 3 meters (Flush out intestines thoroughly and soak in warm water for 30 minutes)
• 3 medium sweet potatoes
• 2 tbsp rapeseed oil

Boar sausages with sweet potato fries


1. Allow sugar to caramelize in a pan and add thefinely-chopped shallots, tomatoes, and garlicand saute. Deglaze with vinegar and addcinnamon, lemon peel, pimento, star anise,and bay leaf. Stir the tomato puree and simmerat low heat for approximately 15 minutes and allow to boil down. Whencool, season with salt and pepper and stir inthe olive oil. Meanwhile, chop the fennel and onion very finelyand brown in a pan lightly coated with oil. Now, add the herbs, crushed in a mortar,and allow mixtureto cook further.

2. Allow to cool, then add the cranberry and bacon pieces to themincemeat mixture along with thefinely chopped parsley. Mix everything well, season with salt and pepper,and fill the prepared intestines usinga sausage-making machine. Twist off equally large sausages from the filled intestinesand tie using kitchen twine.Peel the sweet potatoes, cut into strips, andsprinkle with the rapeseed oil and mix well. Finally, lay on a baking sheet lined with parchment paperand bake in a preheatedoven at 200°C for approximately 15 minutes. Seasonwith sea salt.

3. Grill the sausages and arrange and serve with the herb ketchupand the sweet potato fries.Also great with a grilled bean salad withpomegranate seeds and fresh sage.