Ingredients with Measurements:
- 2 pounds of ground wild boar meat
- 1 pound of pork fatback, diced
- 1 tablespoon of kosher salt
- 1 tablespoon of freshly ground black pepper
- 1 tablespoon of paprika
- 1 tablespoon of fennel seeds
- 1 tablespoon of garlic powder
- 1 tablespoon of dried oregano
- 1/2 tablespoon of red pepper flakes
- 1/2 cup of red wine
- Natural hog casings
Special equipment needed:
- Meat grinder
- Sausage stuffer
- Kitchen scale
- Large mixing bowl
- Plastic wrap
- Butcher's twine
Step-by-step instructions:
1. In a large mixing bowl, combine the ground wild boar meat, diced pork fatback, kosher salt, black pepper, paprika, fennel seeds, garlic powder, dried oregano, and red pepper flakes. Mix well with your hands.
2. Add the red wine to the mixture and mix again until well combined.
3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight to allow the flavors to meld.
4. Soak the natural hog casings in cold water for at least 30 minutes before using.
5. Attach the sausage stuffer to the meat grinder and fill it with the sausage mixture.
6. Thread the hog casings onto the sausage stuffer and tie a knot at the end.
7. Turn on the meat grinder and start stuffing the sausage mixture into the casings, making sure to fill them evenly and without air pockets.
8. Twist the sausage into links of desired length and tie a knot at the end.
9. Hang the sausage links on a rack and let them dry for 1-2 hours at room temperature.
10. Preheat the oven to 350°F.
11. Place the sausage links on a baking sheet lined with parchment paper and bake for 25-30 minutes or until the internal temperature reaches 160°F.
12. Let the sausage links rest for 5 minutes before slicing and serving.
- Time:
Preparation time: 30 minutes + 2 hours chilling time
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 350°F
- Internal temperature of sausage: 160°F
Serving size:
- This recipe makes about 12-16 sausage links, depending on the desired length.
Nutritional information:
- Calories per serving: 250
- Total fat: 20g
- Saturated fat: 8g
- Cholesterol: 60mg
- Sodium: 500mg
- Total carbohydrates: 2g
- Dietary fiber: 1g
- Sugars: 0g
- Protein: 15g
Substitutions for ingredients:
- Ground pork can be used instead of pork fatback.
- Red wine can be substituted with apple cider vinegar or red wine vinegar.
Variations:
- Add chopped fresh herbs such as rosemary, thyme, or sage for extra flavor.
- Use different spices such as cumin, coriander, or smoked paprika for a different flavor profile.
- Add grated Parmesan cheese or chopped sun-dried tomatoes for a Mediterranean twist.
Tips and tricks:
- Keep the meat and fat as cold as possible throughout the process to prevent the sausage from becoming greasy.
- Use a kitchen scale to measure the ingredients accurately.
- Make sure the sausage mixture is well-mixed before stuffing it into the casings.
- Don't overstuff the casings to prevent them from bursting during cooking.
- Prick any air pockets in the sausage with a needle to prevent them from expanding during cooking.
Storage instructions:
- Store the cooked sausage links in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Reheat the sausage links in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the sausage links on a platter with mustard, pickles, and crusty bread.
- Slice the sausage links and use them as a pizza topping.
- Grill the sausage links and serve them with grilled vegetables and a side salad.
Garnishes:
- Fresh herbs such as parsley or cilantro
- Lemon wedges
- Grated Parmesan cheese
Pairings:
- Red wine such as Syrah or Zinfandel
- Beer such as IPA or Stout
Suggested side dishes:
- Roasted potatoes
- Grilled vegetables
- Creamy polenta
Troubleshooting advice:
- If the sausage casings burst during cooking, it may be due to overstuffing or air pockets. Try pricking any air pockets with a needle before cooking and make sure not to overstuff the casings.
- If the sausage is too dry, it may be due to not enough fat in the mixture. Try adding more pork fatback or ground pork to the mixture.
Food safety advice:
- Make sure to cook the sausage links to an internal temperature of 160°F to prevent any foodborne illness.
- Wash your hands and all equipment thoroughly before and after handling raw meat.
Food history:
- Sausage-making has been a tradition in many cultures for centuries, dating back to ancient Rome and Greece. Wild boar meat has been a popular ingredient in European cuisine for centuries, especially in Italy and Spain.
Flavor profiles:
- The wild boar sausage has a rich and savory flavor with hints of fennel, garlic, and paprika.
Serving suggestions:
- Serve the wild boar sausage links as a main course with a side dish and a glass of red wine or beer.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A