Wild Boar Sausages for dinner.

I first tried wild boar, some years ago, during a visit to Tuscany.
Back in England, I found it was not the easiest of meats to find in our local shops, then, by chance a friend mentioned a meat and fish distributor who had opened his doors to the general public, which turned out to be a really good 'find'.
Rigby's of Mundon.

Having been pulled from the fish counter (all types of shellfish, monkfish, sea bream, bass the list just goes on) I found some wild boar sausages (next to the kangaroo steaks).
Next step was to take them home and cook them, something quick and easy.

Use a heavy saucepan with a lid, add 30ml olive oil and put on a medium heat.
Add one large onion and a clove of garlic, finely chopped and cook until the onion is translucent.

While this is cooking, prepare the sausages, take each sausage (8 in a packet), gently squeeze in the middle and twist, you end up with 16 small sausages.
Add the sausages to the onions and gently stir, cook for 5 minutes.

Next, take 6 medium sized WAXY potatoes (Charlotte potatoes), peel, cut into ½ inch (12mm) cubes and add to the sausages and onion, gently stir to coat the potatoes with oil.

Finely, add 120ml of water, bring to the boil, turn down the heat and cover the pan with the lid.
Cook for 20 minutes, the potatoes should be soft but not broken.

If the idea or availability of wild boar sausages is a bit too much, try using good quality beef sausages.