A triumphal seasonal fusion, St George’s, morels and wild boar work together like the Three Musketeers, combining to give a powerful punch of flavour, aroma and texture. Dried morels rehydrated in hot water and drained will work just as well for this recipe if you can’t find fresh. Making your own sausages isn’t that scary, especially when you have mastered the piping action. You can usually order sausage skins from a butcher and any leftover skins can be frozen or will keep in the refrigerator for up to three months.