MidlandsPaperPuncher
Well-Known Member
After bagging some boar in the summer, I thought I'd turn my hand to sausages in preparation for the upcoming barbecue season.
I did a bit of googling for recipes but in the end walked into my local butcher and just asked what they'd recommend.
The final recipe was:
Using synthetic casings from my butcher, I then had at it, producing 33 chunky and poorly stuffed sausages.
33 was too awful a number to package, so I grabbed the biggest one in the pile and threw it under the grill while packaging the rest.
Great texture, delicious flavour, very garlicky (ideal for barbecues!), not enough salt.
Next up, boewors and hot links, but first I need a better mincer!
I did a bit of googling for recipes but in the end walked into my local butcher and just asked what they'd recommend.
The final recipe was:
- 750g Boar offcuts (odd bits and bobs from the carcass that didn't come away with the joints due to my butchery)
- 500g pork fat
- 500g pork mince
- 12 cloves garlic
- A big bunch of fresh thyme
- 10g salt (not enough)
Using synthetic casings from my butcher, I then had at it, producing 33 chunky and poorly stuffed sausages.
33 was too awful a number to package, so I grabbed the biggest one in the pile and threw it under the grill while packaging the rest.
Great texture, delicious flavour, very garlicky (ideal for barbecues!), not enough salt.
Next up, boewors and hot links, but first I need a better mincer!
