Wild Boar Sausage with Parsnip
Ingredients
- 10 large prunes (3 oz.)
- 3 Tbsp. Cognac or other brandy
- 2 Tbsp. (1 oz.) unsalted butter, for greasing
- 3 lb. large parsnips, scrubbed and halved lengthwise
- ¼ cup extra-virgin olive oil
- 3 lb. wild boar sausage
- 2 Tbsp. canola oil
- ¼ cup fresh flat-leaf parsley leaves, coarsely chopped
- Flakey sea salt
- Freshly ground black pepper
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