Florida Wild Boar Sausages

Votes: 2

Time: 2 hours 5 minutes
Complexity: hard
Quantity: 10 sausages

These sausages are made with wild boar meat and lard for added juiciness. To make the meat easier to work with, the ingredients are briefly frozen beforehand. A blend of spices and herbs gives these sausages a distinctive flavor, characteristic of Florida cuisine, which is heavily influenced by Caribbean culture. Aromatic fennel and anise, hot pepper, paprika, garlic, and citrus zest pair beautifully with each other and the rich flavor of the meat.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.5 kg of wild boar meat
300 g of pork back fat
1 tbsp fennel seeds
2 teaspoons of anise seeds
2 teaspoons of mixed peppercorns
1/4 cup fresh sage leaves
2 tablespoons fresh thyme leaves
24 g of sea salt
0.5 tsp sweet paprika
A pinch of cayenne pepper
5 cloves of garlic
Zest of 1 lemon
Zest of 1 lime
Zest of 1 orange
Natural sausage casing
Special equipment: meat grinder, spice mill

Ingredient Substitution Suggestions

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Recipes with similar ingredients: wild boar meat, pork fat, fennel seeds, Anise seeds, black pepper, sage, thyme, paprika, ground cayenne pepper, garlic, lemon, lime, Oranges, pork casings

Cooking the dish according to the recipe:

Cut the boar meat and bacon into cubes that will easily fit in a meat grinder. Place in the freezer briefly to make grinding easier, about 1 hour.
Meanwhile, toast the fennel seeds, anise, and peppercorns in a dry frying pan on the stovetop until fragrant, then grind them in a coffee grinder or food processor. In a large bowl, combine the ground fennel seeds, anise, and peppercorns with the sage, thyme, salt, paprika, cayenne pepper, garlic, and citrus zest.

When the meat and bacon are almost frozen, remove them from the freezer and combine with the other ingredients. Grind everything through a meat grinder fitted with a medium-sized disc. Add a couple of ice cubes at the end of the grinding process to dislodge the last bit of meat from the grinder. Mix the ground meat vigorously in the bowl of a stand mixer for a few minutes until it becomes very sticky. Stuff the mixture into natural casings and twist in several places to form sausages of the desired size (ideally 20 cm).

Note

When working, the meat, lard and meat grinder parts must be very cold.

Author of the recipe - Miami Smokers – barbecue restaurant, Miami, Florida, USA

Categories:

recipe / Mixer / Main courses / Meat / Appetizers / Meat appetizers / American cuisine

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