Wild Boar Sausage with Parsnip | Saveur
Chefs Marie-Aude and Daniel Rose prepared this dish using their own homemade wild boar sausage with truffle and foie gras—but it can be made with any sausage.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Ingredients
- 10 large prunes (3 oz.)
- 3 Tbsp. Cognac or other brandy
- 2 Tbsp. (1 oz.) unsalted butter, for greasing
- 3 lb. large parsnips, scrubbed and halved lengthwise
- ¼ cup extra-virgin olive oil
- 3 lb. wild boar sausage
- 2 Tbsp. canola oil
- ¼ cup fresh flat-leaf parsley leaves, coarsely chopped
- Flakey sea salt
- Freshly ground black pepper
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