Knimrod
03-04-2007, 04:21 PM
After my recent Boar hunt, I had the meat processed by a local butcher. Everything was good with exception of the breakfast sausage. It was just too bland with only a barely detectable salty sage flavor. I decided to improvise my own sausage recipe. After some experimentation, I came up with this:
Ingredients:
1 pound ground wild boar (pork) with your desired fat content
Spices:
3/4 tsp white pepper
1 tsp dried sage (more or less to taste)
1 tsp dried thyme
1/4 tsp grated nutmeg
1/2 tsp red pepper flakes (more or less for hot/mild)
pinch of paprika
Mix everything together thoroughly with your hands. The meat should be very cold to aid in mixing. Wrap in cellophane and let sit in refrigerator overnight or freeze. Form into patties and fry over medium heat untill cooked through.
This recipe results in a good sage flavor with a little kick from the red pepper flakes. Everyone I fed it to really likes it.
Granted, the sausage prepared by the butcher already had some spices mixed in. I suspect plain ground pork would require slightly more sage and the addition of salt depending on your preference.
Ingredients:
1 pound ground wild boar (pork) with your desired fat content
Spices:
3/4 tsp white pepper
1 tsp dried sage (more or less to taste)
1 tsp dried thyme
1/4 tsp grated nutmeg
1/2 tsp red pepper flakes (more or less for hot/mild)
pinch of paprika
Mix everything together thoroughly with your hands. The meat should be very cold to aid in mixing. Wrap in cellophane and let sit in refrigerator overnight or freeze. Form into patties and fry over medium heat untill cooked through.
This recipe results in a good sage flavor with a little kick from the red pepper flakes. Everyone I fed it to really likes it.
Granted, the sausage prepared by the butcher already had some spices mixed in. I suspect plain ground pork would require slightly more sage and the addition of salt depending on your preference.