Italian style boar sausage
5 pounds
Ingredients
| Quantity | 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 | ||
Directions
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