Recipes

Wild Boar Sausage Souvlaki with Prune Glaze

A rich pork-style souvlaki made with wild boar or good-quality pork sausages, finished with a sticky prune glaze and served with flatbreads.

Wild Boar Sausage Souvlaki

Wild Boar Sausage Souvlaki with Prune Glaze

⏱ Prep 20 mins | Cook 15 mins 🍽 Serves 4

Ingredients

  • 8 wild boar sausages or good-quality pork sausages
  • 2 tbsp prune jam or finely chopped prunes
  • 1 tbsp honey
  • 1 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp smoked paprika
  • 1 tbsp olive oil
  • 1 red onion, cut into wedges
  • 1 red pepper, cut into chunks
  • To Serve:
  • Flatbreads
  • Rocket or salad leaves
  • Greek yoghurt
  • Lemon wedges
  • Pickled onions

Nutrition (per serving)

  • Calories: 610
  • Protein: 28g
  • Fat: 43g
  • Carbs: 28g

Method

  1. If using wooden skewers, soak them first.
  2. Cut each sausage into thick pieces.
  3. Mix the prune jam, honey, balsamic vinegar, mustard and smoked paprika.
  4. Thread sausage pieces onto skewers with onion and red pepper.
  5. Brush with olive oil.
  6. Cook over a BBQ, grill or griddle for 10 to 12 minutes, turning regularly.
  7. Brush with the prune glaze during the final few minutes.
  8. Serve in flatbreads with salad, yoghurt and lemon.

Notes

Wild boar has a deeper, richer flavour, but this also works with good pork sausages. Add the glaze near the end so the sugars don’t burn.