Sausage Recipes : Wild Boar or Pork

Directions

Place all the seasonings together in a bowl and mix them (sugar, pepper, paprika, garlic powder, onion powder, fennel, oregano, thyme, and salt).

Combine the pork, red wine vinegar and the seasoning in a mixing bowl and mix them thoroughly to ensure that all the spices are evenly distributed into the ground pork.

Divide the sausage into portions and freeze them before stuffing. Set the casings to the stuffer.

Add the meat mixture to the stuffer and start making links, 6-8 inches.

Once done with everything, hang your links in a cool place. After they have dried a bit, keep them in a fridge for at least 12 hours before cooking them.

Hot Italian Sausage

Ingredients

• 3 pounds of ground wild boar or pork
• 2 Teaspoons sugar
• 2 Teaspoons crushed fennel seeds
• 2 Teaspoons dried oregano
• 1 Tablespoon hot paprika
• 1 Teaspoon salt
• 1/2 Teaspoon red pepper flakes
• 1/2 Cup Ice Water
• Hog Casings

Directions

Mix the pork in a bowl with the seasonings. Make sure they mix evenly throughout the meat.

Freeze the mixture in the refrigerator for up to 3 days. Add the fennel seeds, red wine and ice water to the frozen dough and mix well with your clean hand.

Thread on hog casings to a sausage stuffer. Put your sausage in the stuffer and run it according to manufacturer instructions to make the links.

When all the links are ready, hang them at room temperature for up to two hours to dry.

Cooking Tips

Check for any arising air pockets when making your links. Use a sausage pricker to pop any air pockets.

Portuguese Linguica Sausages

Ingredients

• 4 pounds ground Wild Boar meat or Pork shoulder
• 2 Teaspoons White Sugar
• 2 Teaspoons dried Oregano
• Crushed Black Pepper: 2 Teaspoons
• 1 Teaspoon hot Paprika
• Salt: 1 Teaspoon
• 1 pound Pork Fat
• 3/4 cup Portuguese Red Wine
• 1/2 Cup Dry Milk
• Hog Casings

Instructions

Mix the rest of the ingredients well into your ground meat and refrigerate for three hours or overnight if you can.

Shape them into portions using sausage stuffer to make links. If done making the connections, spread them on a tray and refrigerate for up to three days.

Make sure you turn them daily to allow links to dry and cure.

Smoke the links for about four hours then they will be ready to be served.

Cooking Tips

Although including dry milk to your ingredients is optional, it can help the sausage to retain moisture while smoking.

Cajun Boudin Sausage

Ingredients

• 3 pounds ground Pork or Wild Boar
• 5 Garlic cloves, chopped
• 3 Tablespoons Cajun seasoning
• 2 Green Bell Peppers, chopped
• White Rice, cooked: 2 cups
• 2 Teaspoons Salt
• 1 cup Onion, chopped
• Green Onion, diced: 1 cup
• 1 Cup Parsley, chopped
• 1/2 pound Liver
• 1/2 pound Pork Fat
• Hog Casings

Directions

Mix the pork, salt, liver, green bell pepper and fat with the onion and garlic in a large saucepan.

Add the Cajun seasonings and cover with water and bring to a simmer and cook gently until everything is tender for at least 2-3 hours.

Use a slotted spoon to remove the saucepan and allow it to cool while you stir the green onion and the cooked rice. Mix them well for at least 2-4 minutes so that to make the mixture more cohesive.

Shape the mixture into shapes using your sausage stuffer and fry them. Get a large pot of salted hot water, and add the sausage and cook gently until the sausage is spicy, firm and has plumped.

Then serve it immediately.

South African Boerewors

Ingredients

• 3 pounds grounded Pork or Wild Boar
• 2 Tablespoon Sea Salt
• 2 Teaspoons Brown Sugar
• 1 Teaspoon ground Black Pepper
• 1 pound Speck Fat
• Ground Cloves: 1 Teaspoon
• 1/2 cup Brown Vinegar
• 1/2 pounds Wide Sausage Casings
• 1/4 cup Coriander seeds
• 27g ground Pimento
• 7g ground Nutmeg
• Hog Casings

Instructions

In a large bowl, mix the pork, pepper, salt, coriander, cloves, pimento, and nutmeg. Add fat and mix them well.

Refrigerate for at least one hour, or you can leave them overnight if you can.

Prepare your stuffer for stuffing. Once you have stuffed all the sausage mixture, refrigerate your sausage overnight to make it accumulate flavor before cooking.

Cooking Tips

Boerewors is commonly cooked traditionally on the grill. The sausage takes 4-5 minutes on the first side until the sausage has a nice grill color. Flip them and cook on the second side for another 3-4 minutes until it is firm.

Once the sausage is ready, place them on a large platter and serve.

Herbed Wild Boar Sausage

Ingredients

• 4 pounds ground Wild Boar Meat
• 2 pounds crushed Pork shoulder
• 2 Teaspoons Sugar
• 1 Teaspoon Salt
• 1 Teaspoon Garlic powder
•  Dried Thyme: 1 Teaspoon
• 15g fresh Rosemary, minced
• 15g new Sage, minced
• 1/2 cup White Wine
• 1/4 cup Ice Water
• Hog Casings

Directions

Freeze the meat in a freezer for about one hour.

Combine the ingredients (garlic, salt, and sugar) and mix them well and let them rest in a freed for about an hour.

Add wine and water to your meat and mix them gently but thoroughly for about 1-2 minutes. Once it blends well, stores them in a cool place, preferably in a fridge.

Set some hog casings in a bowl of hot water before using them, then stuff the sausage into casings to make links. Once you are through, hang your sausage for up to 5 hours.

Once they have dried, they are ready to be cooked or keep them in a fridge until needed.

Cooking Tips

If you choose to freeze the sausages after drying them, wait a day before doing it. It helps the sausages to tighten up and keep their shape in a deep-freeze.

Hmong Sausage with Wild Boar

Ingredients

• 5 pounds ground Wild Boar
• 4 Garlic cloves, minced
• 4 Green Onions, chopped
• 3 Thai Chiles, minced
• 2 Tablespoon ground Black Pepper
• Salt: 2 Tablespoons
• 2 Tablespoon Fish Sauce
• 1 Tablespoon ground Ginger
• 1/2 cup fresh Lime Juice, chilled
• 1/4 cup Ice water
• Hog Casings

Directions

In a large bowl, add the seasonings, garlic, and spices and mix the seasoning mixture with the meat and fat.

Freeze this mixture for about one hour until very firm. Take some hog casings and put them in a bowl of water for about 5-10 minutes before using them.

Stuff the sausage into the casings to form links for the batch. Hang the sausages in a cool place as long as they are still cold. Once they have dried, cook them and serve, or keep them in a fridge until needed.

Mazzafegati – Italian Liver Sausage

Ingredients

• 3 pounds ground Pork shoulder
• 5 Garlic Cloves, chopped
• 2 Teaspoons Salt
• Sugar: 1 Tablespoon
• 1 pound ground Pork Liver
• 1 pound Pork Fat
• 1/2 cup Pine Nuts, toasted
• 1/2 cup Sweet White Wine
• Hog Casings

Directions

Freeze the meet for an hour or so.

Mix all the spices with the meat except the wine, and you can use your clean hand to mix well. Once ready, let it rest in a fridge for about 30-45 minutes.

Add the wine and mix gently but thoroughly with your clean hand until it binds appropriately.

Once done, keep it back in the fridge for one hour.

Take some hog casings and set in a warm water bowl before using them.

Stuff the sausage into the stuffer and begin making links. Once done, hang al your sausage in a cool place for about 5-6 hours. If the sausage is warm out, hang for an hour.

Once they have dried, they are ready to cook.

Mexican Chorizo

Ingredient

• 2 pounds ground Pork
• 3 Garlic Cloves, minced
• 3 Tablespoons Cider Vinegar or White Wine
• 1 Tablespoon Salt
• Mexican Oregano: 1 Teaspoon
• 1 Teaspoon (flat level) ground Coriander
• Sweet Paprika: 1 Tablespoon
• 1 Teaspoon Smoked Paprika
• 1/2 Teaspoon ground Cloves
• 1/2 Teaspoon freshly ground Black Pepper

Instructions

Mix the meat in a large bowl with all the remaining ingredients until thoroughly blended. Cover the pan and let it rest in the refrigerator for at least one hour.

Stuff the sausage making links of about 6-inches. Refrigerate until needed to cook or freeze for future use.