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

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