Wild Boar Sausage
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
1 hr 30 mins
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Total Time
1 hr 30 mins
-
Servings
20 servings
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Calories
139 kcal
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Course
Main Course
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Cuisine
American
Wild Boar Sausage
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This is a very basic wild boar sausage recipe, definitely good for first-timers. No need to case the sausage if you don't want to, but I like grilling them, so I do case.
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Ingredients
- 3 1/2 pounds wild hog meat
- 1 1/2 pounds pork shoulder (make sure it's fatty)
- 25 grams sugar
- 34 grams Kosher or sea salt
- 10 grams garlic powder
- 10 grams dried thyme
- 15 grams minced fresh rosemary
- 10 grams minced fresh sage
- 1/4 cup ice water
- 1/4 cup white wine
- Hog casings
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Instructions
- Chill the meat until it is almost frozen by putting it in the freezer for an hour or so. Take out some hog casings and set in a bowl of very warm water.
- Chop meat and fat into 1 inch chunks. Combine the sugar, salt, garlic and herbs with the meat, mix well with your hands and let it rest in the fridge for about an hour, or up to overnight.
- Grind through your meat grinder (you can use a food processor in a pinch, but you will not get a fine texture) using the coarse die, anywhere from 6.5 mm to 8 mm. If your room is warmer than 69°F, set the bowl for the ground meat into another bowl of ice to keep it cold.
- Add the wine and water, then mix thoroughly either using a Kitchenaid on low for 60 to 90 seconds or with your (very clean) hands. This is important to get the sausage to bind properly. Once it is mixed well, put it back in the fridge.
- Stuff the sausage into the casings all at once. Twist off links by pinching the sausage down and twisting and spinning it, first in one direction, and then with the next link, the other direction. Or you could tie them off with butcher's string. (This video shows how I make links.)
- Hang the sausages in a cool place for a few hours (the colder it is, the longer you can hang them). If it is warm out, hang for one hour. Once they have dried a bit, put in the fridge until needed. They will keep for at least a week in the fridge.
- If you are freezing the sausages, wait a day before doing so. This will tighten up the sausages and help them keep their shape in the deep-freeze.
Nutrition Information
Show Details
Calories
139kcal
(7%)
Carbohydrates
2g
(1%)
Protein
21g
(42%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
14mg
(5%)
Sodium
676mg
(28%)
Potassium
89mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
42IU
(1%)
Vitamin C
1mg
(1%)
Calcium
27mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20servings
Amount Per Serving
Calories 139 kcal
% Daily Value*
| Calories | 139kcal | 7% |
| Carbohydrates | 2g | 1% |
| Protein | 21g | 42% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 14mg | 5% |
| Sodium | 676mg | 28% |
| Potassium | 89mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 42IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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