Brussels sprout mousse with wild boar sausage and pancetta red wine sauce

How Maurice does it

1. 1

   Trim the ends of the Brussels sprouts and rinse them under running water. Peel the potatoes.

2. 2

   Place the potatoes and Brussels sprouts in a large pot, cover with water, add salt, and bring to a boil. Cover and cook until tender, about 15-20 minutes.

3. 3

   While the vegetables cook, chop the pancetta (or bacon) and red onion. Press the garlic cloves with the flat side of a knife.

4. 4

   Drain the cooked potatoes and Brussels sprouts, add a large knob of butter, and mash until smooth and creamy. Set aside.

5. 5

   In a small saucepan, heat olive oil and add a few chunks of butter. Add the chopped pancetta and red onion, and cook until softened.

6. 6

   Add the thyme sprigs, bay leaf, and pressed garlic. Pour in the red wine and chicken broth. Stir and bring to a simmer.

7. 7

   Place the wild boar sausages into the simmering liquid and cook, spooning the sauce over them, until cooked through. Remove the sausages and set aside.

8. 8

   Strain the sauce through a mesh strainer into another small pot, pressing on the solids to extract flavor. Keep the strained solids (onions and pancetta) for serving. Stir the strained gravy.

9. 9

   To plate, place a large scoop of the Brussels sprout and potato mousse on a plate. Top with a cooked sausage. Add a small portion of the strained solids on the side.

10. 10

    Spoon the gravy over the dish and finish with a dollop of mustard on the sausage. Serve immediately.