Pork Sausage with Wild Boar
This homemade pork sausage recipe blends wild boar and venison with herbs and spices for perfect flavor and a little heat.
Ingredients
- 7 lbs. lean wild pork, cut into chunks and chilled
- 7 lbs. venison, cut into chunks and chilled
- 1/4 cup kosher salt
- 3 Tablespoons sage
- 2 ½ tablespoons dried parsley
- 1 ½ tablespoon freshly ground black pepper
- 1 ½ tablespoons cayenne pepper
- 1 ½ tablespoons crushed red pepper flakes
- 1 ½ tablespoons garlic powder
- 1 ½ tablespoons dried thyme
- 1 tablespoon dried oregano
- Hog casings
Instructions
- Soak the hog casings in water.
- Using the 3/16-inch plate or a 1/4-inch plate on your sausage grinder, grind the cold meat.
- In a medium bowl, add the remaining ingredients and mix well. Add the seasonings to the meat and thoroughly mix with your hands. Place the meat back into the freezer or very cold refrigerator for about 30 minutes, and then grind the seasoned meat once more using the medium attachment.
- Using a sausage stuffer, slide the hog casing onto the stuffer, leaving about 2 inches off the stuffer. Tie a knot with that 2-inch tail. Slowly begin to crank the stuffer. Then fill the casing evenly to form a long sausage tube. Continue to coil the sausage on a large plate or the counter. Using a needle, prick any large air bubbles in the sausage.
- Pinch and twist the sausage to the size links you prefer.
Notes
This sausage recipe makes incredible breakfast sausage patties for frying. Once you make the sausage, weigh one or two pounds of sausage and package to freeze it. It will keep in the freezer for 6 months. Thaw in the refrigerator.
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