|This is what homemade sausage looks like before it’s shaped into logs, cured, frozen, and later cooked and eaten: A big gooey mess. But we know what’s in it!|
We made six pounds of Wolf Boar Sausage. Mr. Big Food got this recipe from Mr. Big Food’s Uncle.
WOLF BOAR SAUSAGE
5 lbs lean hog meat, plus 1 lb fat back (or 6 pounds pig shoulder meat), ground
¼ C fennel seeds
1 ½ Tbsp sea salt (or use curing salt, like Morton’s Tender-Quick)
1 Tbsp course ground black pepper
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp dried basil
1 Tbsp crushed red pepper
½ C sweet marsala wine
Combine all ingredients, mixing well. If using curing salt, cure 24 hours in refrigerator. Freeze in 1 lb logs.
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