Wild Boar Sausage

08/12/2013

As an animal appreciator, I morally struggle with my obsession-with-sausage. I don’t like guns, hunting, or anything about the like. However, if I’m going to eat meat, I suppose it’s good to get my hands dirty in the process, and make sure as little as possible goes to waste.

Boar, in North Florida, are considered nuisances, since they often ruin crops by turning up the soil. There is no official “boar hunting season” in Florida, so if one is shot, it’s often free for the taking. The boar here was from a local farmer who shot and gave it to the nearby butcher. Because he couldn’t sell it legally for meat, he offered a class to teach us how to process it, and we all took home twenty pounds of delicious boar sausage afterwards. The boar had to hang for about two days in a cooler to allow the meat to chill.

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The butcher used his saw to cut the boar in sections.

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We de-boned the meat, and kept the fat in tact. After the bones were removed, we cut the large pieces into small chunks.

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From there we added the spice. I’ve found that spicy boar is the best! The spicy flavor compliments the gaminess of the meat.

Combine:

5 lbs pork, chopped in chunks
1 c red wine
5 t kosher salt
4-5 garlic cloves, minced
1 T fresh ground pepper
3 t cayenne pepper
5 T fennel seed
2 t crushed red pepper flakes
5 T paprika

Combine the dry ingredients and mix with chopped meat. Place the meat in a sausage grinder. Stuff into sausage casings.

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Boar sausage is great as a pizza topping, in spaghetti sauce, lasagna, and eggs. If you do use wild boar, do make sure the meat is cooked all the way through before eating. Wild meat is not something you want to eat rare.

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