Italian Style Boar Sausage Recipe
Yield: 5 poundsRecipe by luhu.jp
Ingredients:
IF BOAR IS NOT AVAILABLE
5 lbs: Fresh ham, (not cured or
1 tbsp: Whole balck peppercorns,
-smoked), boned and skinned
1 tbsp: Whole juniper berries,
-with fat,
3: Bay leaves,
4 cup: Ruby port, (or enough to
3: Or 4 sprigs fresh thyme,
Cover),
3: Or 4 whole sage leaves,
IF BOAR IS AVAILABLE
5: Feet medium hog casings,
2 1/2 tsp: Salt,
4 lbs: Boar, cubed
2 tsp: Black pepper,
1 lbs: Pork fat, cubed
2 tsp: Crushed fennel seed,
-or-,
Crushed red pepper to taste,
5 lbs: Pork, prepared as above
Directions:
To prepare pork: Lay the fresh ham out flat in a roasting pan just
large enough to accomodate it. Pour the remaining inredients over the
meat and marinate for four days. Keep refrigerated and turn at least
once, but preferably twice a day. At the end of the marinating time,
pat the meat dry, removing any pieces of spices clinging to it and
use as you would fresh boar meat.
Sausage: Prepare casings. Mix all ingredients and grind using the
coarse disk. Stuff casings and twist off into 3-4" links. Prepare as
you would any fresh sausage.
Source: Home Sausage Making by charles G. Reavis ISBN: 0-88266-477-8
typed by Carolyn Shaw 12-94.
Submitted By CAROLYN SHAW On 12-09-94
Source from luhu.jp
large enough to accomodate it. Pour the remaining inredients over the
meat and marinate for four days. Keep refrigerated and turn at least
once, but preferably twice a day. At the end of the marinating time,
pat the meat dry, removing any pieces of spices clinging to it and
use as you would fresh boar meat.
Sausage: Prepare casings. Mix all ingredients and grind using the
coarse disk. Stuff casings and twist off into 3-4" links. Prepare as
you would any fresh sausage.
Source: Home Sausage Making by charles G. Reavis ISBN: 0-88266-477-8
typed by Carolyn Shaw 12-94.
Submitted By CAROLYN SHAW On 12-09-94
Source from luhu.jp