Wild boar sausage
Wild boar sausage
16 Apr 2024
By
Borniak
Views 8973
Wild boar meat combined with aromatic smoke creates a unique taste of homemade smoked sausage. This carefully prepared sausage stands out with a deep aroma and rich flavor that will satisfy even the most demanding palates.
INGREDIENTS
- 4 kg of game meat - shoulder
- 1.5 kg of pork shoulder
- 1.5 kg of pork belly
- 11 dag of curing salt
- 8 cloves of garlic
- 30 peppercorns
- 20 pieces of allspice
- 14 juniper berries
- 4 cloves
- A pinch of nutmeg
- Marjoram to taste
- 10 m of casings
TOOLS
- Meat grinder with 6 mm and 12 mm plates
- Sausage stuffer or special meat grinder attachment for filling casings
RECIPE
Preparation:
- Mix the spices and grind in a mortar.
- Cut the meat into strips. Grind the belly using the fine 6 mm plate and the rest with the coarse 12 mm plate.
- Place all the meat into a meat mixer or large bowl.
- Mix the meat with the spices and garlic passed through a press.
- Knead the mixture to achieve the right consistency (add water if necessary).
- Using a sausage stuffer or special meat grinder attachment, fill the casings with the mixture. Twist the sausage into links every 20 cm*.
- Hang the sausages on rods or lay them on racks.
- Then leave them in a ventilated, cool place for about 12-15 hours to dry, or dry in the smoker.**
* When filling the casings, prick them with a thin needle to remove trapped air.
** For drying, set the smoker temperature to 30 degrees Celsius and dry for 2 hours.
Smoking:
- Place the dried sausages into the smoker.
- Set the thermostat in the chamber to 60°C and turn on the smoke generator.
- Smoke the sausages for 3 hours. After 90 minutes, turn the smoked sausages.
- Increase the temperature to 90°C and smoke for about 1 hour until the internal temperature of the sausage reaches 67°C.
- Turn off the smoker, leave the sausages to cool.