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Feral Hog Breakfast Sausage

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    Feral Hog Breakfast Sausage

    I recently read Jessie Griffith's The Hog Book which matches the type of hog you have to a recipe. One thing noted is that boars are usually matched with strong spices and good for things like sausage. This recipe isn't Jessie's but the strong spices direction encouraged me to put my next boar to better use.

    I shot a boar a weekend ago and set out to make my own breakfast sausage. My wife, who historically hates my previous recipes made with boar, actually loved it so I call that a success.

    This is the spice mix I settled on for 25lbs of mild sausage (You can heat it up, but I wanted mine mild enough for my young kids):
    • Kosher Salt – 12 1/2 Tbsp
    • Black Pepper – 6 1/4 Tbsp
    • Brown Sugar – 8 1/2 Tbsp
    • Ground Sage – 4 Tbsp
    • Ground Rosemary – 1 1/3 Tbsp
    • Ground Thyme – 3 Tbsp
    • Red Pepper Flakes – 1 tsp


    Here is how I went about making it:
    [ame="https://www.youtube.com/watch?v=TQz7FoYdZZw"]How to Make Breakfast Sausage from A Feral Hog - YouTube[/ame]
    Last edited by Sethmac; 09-13-2021, 10:39 AM.

    #2
    Tagged! Sounds great

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      #3
      In

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        #4
        I've done it myself, and it turns out fantastic every time. We usually do a mix of Legg's and add some pepper, garlic, etc.

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          #5
          This sounds delicious.

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            #6
            If you will only use the fat sows, your sausage will always do well!

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              #7
              In.

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                #8
                Looks good

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                  #9
                  Have done similar and turns out great!

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                    #10
                    Did you use straight wild pig? I am going to try this....

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                      #11
                      Sounds great. I like the flavor of Sage. Does this recipe pull that distinct flavor?

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                        #12
                        I used straight wild pig for the lean 80%...I had to supplement with domestic pork fat from the butcher or it would have been too dry.

                        There are some fatty sows that might be able to provide the fat content, but my goal was to use a boar since I find I'm shooting them more often and didn't have a good way to put the meat to work.

                        Yes it does pull sage, but if it was for me alone, i would put even more...always reminds me of Thanksgiving dressing when I smell it.

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                          #13
                          Looks good!

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                            #14
                            We do the same. Nice job on the video.

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                              #15
                              Looks good, will have to try this next time.

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