Wild Boar Floridian Sausage

2015-04-26
  • Yield : 10 links
  • Cook Time : 5m
  • Ready In : 5m
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Ingredients

  • 3 1/3 pounds wild boar meat
  • 3/4 pound fatback
  • 1 tablespoon fennel seeds
  • 2 teaspoons anise seeds
  • 2 teaspoons mixed-color peppercorns
  • 1/4 cup fresh sage leaves
  • 2 tablespoons fresh thyme leaves
  • 24 grams sea salt
  • 1/2 teaspoon sweet paprika
  • Pinch of cayenne pepper
  • 5 cloves garlic
  • Zest of 1 lemon
  • Zest of 1 lime
  • Zest of 1 orange
  • 1 length of fresh hog casing

Method

Step 1

Dice the wild boar meat and fatback into cubes that will easily fit into a meat grinder. Partially freeze the meat and fatback to facilitate grinding, about 1 hour.

Step 2

While your meat is freezing, toast the fennel seeds, anise seeds, and peppercorns in a dry pan on the stovetop until fragrant, and grind them in a spice grinder. Mix the ground fennel seeds, anise seeds and peppercorns with the sage, thyme, salt, paprika, cayenne, garlic and citrus zests in a large bowl.

Step 3

When the meat and fatback are almost frozen, remove them from the freezer, and mix them with the other ingredients. Grind everything together through a medium-size die. Add a couple ice cubes at the end of the grinding to push out the last bit of meat in your grinder. Mix the meat vigorously in a stand mixer for a few minutes until the whole batch is very sticky. Pump the mixture into the sausage casings, and twist to create links of your preferred size (8 inches is ideal).

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