| Bullboar Sausages with Bacon & Braised Lentils | Until, Lardons, Lentils, Thyme, Mins

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Bullboar Sausages with Bacon & Braised Lentils

Bullboar sausages, a speciality of the Daylesford region, are a legacy of the original Swiss Italian settlers lured by the gold rush of the 1800s. Deciding to stay on, they set about establishing vineyards, olive groves and building traditional stone buildings. These include Victoria’s first macaroni factory in Hepburn Springs – now open as a cafe and for tours, and Lavandula the Swiss Italian farm in Shepherd’s Flat, as well as the many stone farm buildings at Yandoit.
Recipes for bullboars are closely guarded secrets of many local families. Most butchers of the region produce their own version.

A strongly flavoured pork and beef sausage redolent of red wine spices and garlic, they are best poached first, then grilled, barbecued or fried.

Cooking bullboars
Poach sausages in gently simmering water for 10mins or until they are completely set. They will still be raw in the middle. Cool. Refrigerate.
Peel off sausage skins. Gently pan fry, barbecue or even oven roast until hot and cooked right through (about 10mins on gentle heat).

The lentils (serves 4)

1 thick slice of smoked bacon cut into crosswise strips or lardons
1 small carrot, ½ small onion,
1 clove of garlic all finely chopped
Sprig fresh thyme
¾ cup Puy lentils
2 to 3 cups of chicken stock
Butter

Sweat the lardons until they have rendered their fat. Reserve lardons. Drain fat from pan. Add diced vegetables and thyme.
Cook slowly for 4-5 mins until just tender.
Add lentils and enough stock to cover by a couple of cms. Bring liquid to a simmer and cook until lentils are tender, about 35 min. Drain, remove thyme. Add lardons. Season and stir in a little butter.
Divide between 4 plates and serve the bullboars sliced over.

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