Paleo Polish Snack: Cured Wild Boar Sausage Rounds with Caramelized Onion and Mushroom Compote

Allergens

None

Ingredients

• 12 wild boar sausage rounds
• 3 medium onions, thinly sliced
• 2 cups mixed mushrooms, sliced (e.g., cremini, shiitake, oyster)
• 2 tbsp olive oil
• Salt and black pepper, to taste
• 1 cup dry white wine
• 1/4 cup fresh parsley, finely chopped
• Fresh lemon zest, for garnish

Instructions

1. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onions and cook until softened and slightly caramelized, about 20 minutes. Stir occasionally to prevent sticking.
2. Once the onions are caramelized, add the mixed mushrooms and cook for an additional 8 10 minutes, until they release their moisture and become tender. Season with salt and pepper to taste.
3. Deglaze the pan with dry white wine, scraping up any brown bits from the bottom of the pan. Cook for another 2 3 minutes until the liquid has reduced by half.
4. Remove the skillet from heat and stir in the finely chopped parsley. Set aside to cool slightly.
5. In a separate dish, arrange the cured wild boar sausage rounds. Place a dollop of the onion and mushroom compote atop each sausage round. Garnish with fresh lemon zest for an extra burst of flavor.
6. Serve immediately, accompanied by a fresh vegetable platter to balance the richness of the dish.

Chef’s Insight

The key to achieving the perfect caramelization is patience and constant stirring. Don't rush the process!

Notes

This recipe is perfect for a Paleo diet as it uses wild boar sausage, which is leaner and healthier than traditional pork sausage.