This is what homemade sausage looks like before it's shaped into logs, cured, frozen, and later cooked and eaten: A big gooey mess. But we know what's in it! |
WOLF BOAR SAUSAGE
5
lbs lean hog meat, plus 1 lb fat back (or 6 pounds pig shoulder meat), ground
¼ C fennel
seeds
1 ½
Tbsp sea salt (or use curing salt, like Morton’s Tender-Quick)
1 Tbsp
course ground black pepper
1 Tbsp
garlic powder
1 Tbsp
onion powder
1 Tbsp
dried basil
1 Tbsp
crushed red pepper
½ C sweet
marsala wine
Combine
all ingredients, mixing well. If using curing salt, cure 24 hours in
refrigerator. Freeze in 1 lb logs.
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