astray recipes: Italian style boar sausage

Categories: Can/preserv; Sausage; Game; Pork; Italian
Yield: 5 pounds

Measure	Ingredient
5 pounds	Fresh ham (not cured or smoked), boned and skinned with fat
4 cups	Ruby port (or enough to
	Cover)
5	Feet medium hog casings
4 pounds	Boar, cubed
1 pounds	Pork fat, cubed or-
5 pounds	Pork, prepared as above
1 tablespoon	Whole balck peppercorns
1 tablespoon	Whole juniper berries
3	Bay leaves
3	Or 4 sprigs fresh thyme
3	Or 4 whole sage leaves
2½ teaspoon	Salt
2 teaspoons	Black pepper
2 teaspoons	Crushed fennel seed
	Crushed red pepper to taste

IF BOAR IS NOT AVAILABLE

IF BOAR IS AVAILABLE

To prepare pork: Lay the fresh ham out flat in a roasting pan just large enough to accomodate it. Pour the remaining inredients over the meat and marinate for four days. Keep refrigerated and turn at least once, but preferably twice a day. At the end of the marinating time, pat the meat dry, removing any pieces of spices clinging to it and use as you would fresh boar meat.

Sausage: Prepare casings. Mix all ingredients and grind using the coarse disk. Stuff casings and twist off into 3-4" links. Prepare as you would any fresh sausage.

Source: Home Sausage Making by charles G. Reavis ISBN: 0-88266-477-8 typed by Carolyn Shaw 12-94.

Submitted By CAROLYN SHAW On 12-09-94

italian style boar sausage