Wild Boar Breakfast Sausage
I had the opportunity to get a wild pig this past winter and while we had eaten plenty of it, there was still a good bit left. Sure I could have made like “sausage sausage”, but I’m currently in between smokers, and there really wasn’t enough to make a BIG batch of sausage to make it worth the effort of casing it up. So I needed another option.
I’m a breakfast guy. To me, getting up on a Saturday morning and making a big ol' batch of biscuits with sausage gravy, pancakes, waffles, or you name it, is the best. That’s why it was really important to me to develop a solid breakfast sausage recipe. This recipe has just enough kick, sweetness, and sage to take you back to grandma’s kitchen. You could cut the sausage 50/50 with pork and venison, but make sure there’s enough fat with whatever you choose – dry sausage is a no-no.
If you are interested in learning more about wild pigs and how to use their meat for your table, we highly recommend The Hog Book by our friend Jesse Griffiths. Jesse is a world-class chef and restaurateur who is on a mission to change the way the world thinks about these animals.
Jimmy Dean? Never heard of em.
- 1 pound wild boar shoulder, belly, or ham (or ground pork) (highest fat content possible; add fat if necessary)
- 1 tablespoon rubbed sage
- 1 ½ tablespoon dried thyme
- 2 teaspoons brown sugar
- 1 ½ teaspoon kosher salt
- ½ teaspoons fennel seed
- ½ teaspoons crushed red pepper flake
- ¼ teaspoons black pepper, ground
- ¼ teaspoons smoked paprika
- ¼ teaspoons garlic powder
Cut pork into 1-2" cubes (if grinding). Keep cold.
Mix seasonings together.
Toss pork with seasonings and grind using medium coarse grind plate.
Add ½ cup ice cold water and work it into the sausage - this improves texture and moisture.
Vacuum pack and press flat to freeze, or cook right away.
If using ground pork, simply mix seasonings into meat, add ½ cup cold water and mix thoroughly.