Bold, juicy wild boar sausages seared and sliced into bites, served atop or alongside a tangy, sweet apple chutney infused with warming spices. An earthy, autumnal appetizer full of rustic charm and richness.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 15 minsCook Time 30 minsTotal Time 45 minsFor the Sausage Bites
4 wild boar sausages (about 300–350g / 10–12 oz total)
1 tbsp olive oil
Toothpicks or cocktail picks (for serving)
For the Apple Chutney
2 medium apples, peeled and finely diced (Granny Smith or Honeycrisp)
½ small red onion, finely chopped
¼ cup apple cider vinegar
1 tbsp brown sugar
1 tsp grated fresh ginger
¼ tsp ground cinnamon
Pinch of clove and nutmeg (optional)
Salt and black pepper, to taste
Optional: 1 tablespoon raisins or dried cranberries
Make the Apple Chutney
1
In a small saucepan over medium heat, add:
Apples, red onion, apple cider vinegar, brown sugar, and spices.
Stir well and bring to a simmer.
Reduce heat and cook uncovered for 20–25 minutes , stirring occasionally, until thickened and jammy.
Season with salt and pepper. Let cool slightly or chill to serve.
Cook the Sausages
2
Heat olive oil in a skillet over medium heat.
Add wild boar sausages and sear on all sides until browned.
Lower heat, cover, and cook for 10–12 minutes , turning occasionally, until fully cooked through (internal temp: 160°F / 71°C).
Let rest for 3 minutes, then slice into bite-sized rounds.
Assemble & Serve
3
Top each sausage round with a small dollop of chutney and skewer with a cocktail pick.
Arrange on a wooden board or platter with extra chutney on the side.
Garnish with fresh thyme or microgreens , if desired.
Variations
4
Use fig jam or pear chutney instead of apple.
Add a thin slice of aged cheddar between sausage and chutney.
Make mini puff pastry rounds to serve the sausage bites on.
Pairing Suggestions
5
Wine: Bold red like Syrah/Shiraz, Zinfandel, or Spanish Tempranillo
Beer: Belgian dubbel or spiced amber ale
NA: Mulled apple cider or spiced iced tea
Ingredients For the Sausage Bites
4 wild boar sausages (about 300–350g / 10–12 oz total)
1 tbsp olive oil
Toothpicks or cocktail picks (for serving)
For the Apple Chutney
2 medium apples, peeled and finely diced (Granny Smith or Honeycrisp)
½ small red onion, finely chopped
¼ cup apple cider vinegar
1 tbsp brown sugar
1 tsp grated fresh ginger
¼ tsp ground cinnamon
Pinch of clove and nutmeg (optional)
Salt and black pepper, to taste
Optional: 1 tablespoon raisins or dried cranberries
Directions Make the Apple Chutney
1
In a small saucepan over medium heat, add:
Apples, red onion, apple cider vinegar, brown sugar, and spices.
Stir well and bring to a simmer.
Reduce heat and cook uncovered for 20–25 minutes , stirring occasionally, until thickened and jammy.
Season with salt and pepper. Let cool slightly or chill to serve.
Cook the Sausages
2
Heat olive oil in a skillet over medium heat.
Add wild boar sausages and sear on all sides until browned.
Lower heat, cover, and cook for 10–12 minutes , turning occasionally, until fully cooked through (internal temp: 160°F / 71°C).
Let rest for 3 minutes, then slice into bite-sized rounds.
Assemble & Serve
3
Top each sausage round with a small dollop of chutney and skewer with a cocktail pick.
Arrange on a wooden board or platter with extra chutney on the side.
Garnish with fresh thyme or microgreens , if desired.
Variations
4
Use fig jam or pear chutney instead of apple.
Add a thin slice of aged cheddar between sausage and chutney.
Make mini puff pastry rounds to serve the sausage bites on.
Pairing Suggestions
5
Wine: Bold red like Syrah/Shiraz, Zinfandel, or Spanish Tempranillo
Beer: Belgian dubbel or spiced amber ale
NA: Mulled apple cider or spiced iced tea
Wild Boar Sausage Bites with Apple Chutney
