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Sweet Porchetta ‘Wild Hog’ Sausage

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Level: Intermediate

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Description

Making sausage is fun! Shown here from left to right: Venison Sausage, Cotechino Sausage, Venison Kielbasa, Chorizo, Porchetta Sausage. Here is how to make Porchetta Sausage!

Ingredients

  • 4 pounds Hog Butt, Diced Into 1" Pieces
  • 1 pound Hog Or Domestic Pork Belly Fat, Diced Into 1" Pieces
  • 3 Tablespoons Kosher Salt
  • 2 teaspoons Granulated Sugar
  • 2 teaspoons Garlic, Minced
  • 2 Tablespoons Fennel Seeds, Toasted
  • 2 teaspoons Ground Black Pepper
  • 2 Tablespoons Sweet Paprika
  • ¾ cups Ice Water
  • ¼ cups Red Wine Vinegar, Chilled
  • Pork Casings

Preparation

1. Combine all ingredients except water and vinegar (and casings) and toss to distribute the seasonings. Chill until ready to grind.

2. With a meat grinder or Kitchen Aid attachment, grind the mixture through a small die into a mixing bowl set on ice.

3. Add the water and vinegar to the meat mixture and mix with the paddle attachment or your hands until the liquids are incorporated and the mixture has developed a uniform, sticky appearance, about 1 minute on medium speed in a mixer, longer with your hands.

4. Sauté a small portion of the sausage, taste, and adjust the seasoning if necessary.

5. With a sausage stuffer, stuff mixture into pork middles 6 to 8 inches long, pricking the casings with a needle as you go to prevent air bubbles. Twist the casing off into links and let sit overnight in the refrigerator.

6. To cook, heat oil in a skillet and sear on medium-low heat for about 15 minutes, turning often. The internal temperature should be 160F.

Makes 5 pounds of sausage.

One Comment

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noubre on 1.25.2011

Awesome to find a recipes for hog sausage! What would the taste be with this recipe? Italian sausage or breakfast sausage?

One Review

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Marsha Nelson on 10.7.2017

I’m looking forward to trying this recipe. For those unfamiliar with sausage making, this is a fresh sausage that should be refrigerated as you would other fresh meat or frozen since there are no nitrites added to prevent growth of botulism as in cured sausages. (I work in a microbiology lab)

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