Boar Sausage
Ingredients: boar meat, diced pork fat, onion, kosher salt, nutmeg · 120 min cook time · 380kcal · $28.50
Ingredients
1kg boar meat, 100g diced pork fat, 1large onion, 3tsp kosher salt, 0.75tsp nutmeg, 0.5tsp ground clove, 0.33cup chicken stock, 1tbsp black pepper, 1pack sausage casing
Instructions
1. Cut the boar meat into 1-inch pieces and combine with diced pork fat on a parchment-lined baking sheet. Place in the freezer for about 20 minutes until the edges are firm.
2. Pass the chilled meat and fat mixture through a meat grinder using a medium-coarse plate.
3. Grate a large onion and season with kosher salt, freshly grated nutmeg, ground clove, black pepper, and chicken stock. Mix into the ground meat until evenly combined.
4. Thread the sausage casing onto the stuffer, tie a knot at the end, and poke a hole in the casing to prevent air pockets. Stuff the sausage and coil it into a spiral.
5. Smoke the sausage coil over a fire pit using an indirect heating environment with a water pan and a metal bowl cover, maintaining an ambient temperature of around 135 degrees Fahrenheit, for 45 minutes to an hour and a half until the thickest part registers 160 degrees Fahrenheit.
6. Finish by searing the smoked sausage coil over a raging fire until lightly browned on both sides.
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