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  • Light Meals

Wild Boar Saltimbocca Focaccia with Sweet Pepper Ketchup and Parmesan Crisps


4 Plain focaccia rolls
12 Wild boar or good quality Cumberland sausages, skins removed
4 tbsp Fresh white breadcrumbs
2 tbsp Fresh thyme leaves
4 slices Proscuitto
8 Sage leaves
1 tbsp Rapeseed oil
Baby gem leaves
Parmesan crisps
8 tbsp Sweet pepper ketchup


Split the focaccia rolls in half and set to one side.

Mix the sausage meat with the breadcrumbs, thyme, salt and pepper and mix well. Shape into 4 even sized patties.
Press two sage leaves on top of each and wrap each in a slice of Proscuitto. Heat the rapeseed oil in a pan and cook the patties over a medium heat for 8–10 minutes or until cooked through and golden.

Griddle the focaccia rolls until golden. Serve each patty in a griddled focaccia with crispy gem lettuce and sweet chilli ketchup. Serve Parmesan crisps on the side.

To make Parmesan crisps, simply place handfuls of finely, grated Parmesan in piles on parchment paper lined baking sheets. Place in a hot oven 200ºC for 4–5 minutes or until golden and flat. Allow to cool slightly before removing from tray.

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