Wild Boar Sausage & Spicy Curried Rice with Mango Chutney & Blue Raspberry Yogurt

Jeff Suddaby shares his recipe for.... Wild Boar Sausage & Spicy Curried Rice with Mango Chutney & Blue Raspberry Yogurt

Ingredients                                    Serves 6
6 wild boar sausages
2 cups cooked rice (Jasmine or Basmati are excellent)
3 garlic cloves, minced
1 Tbs. canola oil
2 tsp. dried basil
3 tsp. dried oregano
12 oz mixed vegetables (onions, red and yellow peppers, turnips, zucchini, mushrooms, eggplant and asparagus) or your favourite vegetable mixture
3 oz golden raisins
6 Tbs. curry powder
1/4 cup pineapple, cut into bite-size pieces
3 Tbs. almonds
3 Tbs. shredded, sweet coconut
12 oz plain yogurt
2 -3 cups vegetable stock (store bought, preferably without MSG)
3 Tbs. mango chutney, quality store bought
1/3 cup blueberries (fresh or frozen that have been thawed)
1/3 cup raspberries (fresh or frozen that have been thawed)
6 stems of fresh cilantro (or parsley)
Black pepper, to taste

Method
1. Par-cook the wild boar sausages by placing them in a pan of water that has just come to a boil; cover and simmer for 30 minutes. Next, place the sausages on a hot grill over a medium low fire and grill. (or in a grill pan on the stove) Par cooking produces a juicy sausage and ‘strengthens’ the casing so there's less chance of the casing sticking or falling apart on the grill.
2. In a bowl, mix the blueberries and raspberries into the plain yogurt, set aside.
3. In a non-stick skillet, on medium-high heat, add oil, vegetables, pineapple, garlic and herbs.  Sauté until the vegetables have a little color, 1-2 minutes.  Add vegetable stock, curry, raisins, coconut and cooked rice; reduce heat and cook until the liquid has absorbed into the mixture. Stir occasionally as needed. Season with black pepper, to taste.
4. To serve place the curried rice on the plate, add the grilled wild boar sausage, dollop a spoon of chutney over the sausage followed with a spoon of the blueberry-raspberry yogurt & garnish with cilantro.