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):
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]
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]
Comment