Feral Hog, Thai & Tuscany Sausages

boatnut · 12-02-2010, 08:22 AM

Giant Eagle had pork butts on sale, so I picked a couple up and made several batches of sausage. My friend Dean, had given me some feral hog and I added a little bit of pork shoulder to that as well as some pig backfat and assorted spices. Came out good, but I couldnt tell difference between wild and tame pig, although my palate isn't as refined as some.

The thai sausage was from a recipe in Food & Wine that I tore outta the magazine in doctor's office :). Included Thai Basil, Thai peppers, lime juice,ginger, garlic etc. Test patty was pretty darn good.

Tuscany, was an italian that included: cubed pecorino/romano cheese, garlic, red wine, parsley, anchovies, sun dried tomatoes and assorted other spices. Test patty was bursting with flavor.

I think next project will be some snack stix then possibly some assorted chicken sausages. It's that time of year :)

Wrench_H · 12-02-2010, 08:25 AM

Look good from here

bigabyte · 12-02-2010, 08:45 AM

Nice!

Garyclaw · 12-02-2010, 09:33 AM

Wait, you mangled a magazine in your Docters office?!!?

Guess I'm not the only one who recipe rustles

Mike, those sausages look and sound awesome.

landarc · 12-02-2010, 11:52 AM

Nice job on those links.

keale · 12-02-2010, 12:12 PM

Nothing wrong with that! I love sausage!
Depending on what they eat... we have them here in Hawaii...my friends go only a particular area of the Mountain, because they eat the Guava, and other berries mostly, the meat doesn't quite as strong gamey flavor,while the other areas they forage around and other stuff and meat has a strong gamey taste...yuck! Whatever wild pig you use, I would marinate it a little extra than normal! Just my H.O

Will32Rod · 12-02-2010, 12:24 PM

Now those are my kind of wind chimes...great looking links and darn interesting recipes for the sausage.

4dueces · 12-02-2010, 12:45 PM

Nice sausages. I'd like to learn how to make them somday.

bluetang · 12-02-2010, 01:18 PM

Fine links!

Phesant · 12-02-2010, 02:27 PM

Nicely done Mike.....

SmokinAussie · 12-02-2010, 03:07 PM

They sure do look good. Are any of those cured for smoking, or are they just for grilling?

CHeers!

Bill

1FUNVET · 12-02-2010, 03:10 PM

Instead of tearing out recipes, i usually take the magazine.Nice job on the links.

cowgirl · 12-02-2010, 04:35 PM

Lookin' good Mike!

boatnut · 12-02-2010, 05:35 PM

Quote:

Originally Posted by SmokinAussie

They sure do look good. Are any of those cured for smoking, or are they just for grilling?

CHeers!

Bill

bill,
just for grillin'.

Johnny_Crunch · 12-02-2010, 06:27 PM

they look fantastic from where I am sitting, nice work!

12-02-2010, 08:22 AM	#1
boatnut is One Chatty Farker Join Date: 03-22-05 Location: Ohio Downloads: 0 Uploads: 0	Feral Hog, Thai & Tuscany Sausages Giant Eagle had pork butts on sale, so I picked a couple up and made several batches of sausage. My friend Dean, had given me some feral hog and I added a little bit of pork shoulder to that as well as some pig backfat and assorted spices. Came out good, but I couldnt tell difference between wild and tame pig, although my palate isn't as refined as some. The thai sausage was from a recipe in Food & Wine that I tore outta the magazine in doctor's office :). Included Thai Basil, Thai peppers, lime juice,ginger, garlic etc. Test patty was pretty darn good. Tuscany, was an italian that included: cubed pecorino/romano cheese, garlic, red wine, parsley, anchovies, sun dried tomatoes and assorted other spices. Test patty was bursting with flavor. I think next project will be some snack stix then possibly some assorted chicken sausages. It's that time of year :) __________________ Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM Continue the Revolution=CampaignForLiberty.org Last edited by boatnut; 01-22-2012 at 10:47 PM..

12-02-2010, 08:25 AM	#2
Wrench_H is one Smokin' Farker Join Date: 10-22-09 Location: Wilmington, NC Downloads: 0 Uploads: 0	Look good from here __________________ Anthony - Pork City Grillers KCBS team CharGriller Smokin Pro, King Kooker Cast Propane Smoker, Smokey Joe Silver, Blue Mosaic Kamado, Traeger 075(Somehow I now have 2 of these), Weber Performer, BW Fatboy Multiple Time Zero Member Try the Throwdowns - MMMMM...tastes like liquid crystal

12-02-2010, 08:45 AM	#3
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Nice! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

12-02-2010, 09:33 AM	#4
Garyclaw Babbling Farker Join Date: 08-05-09 Location: NE OH-IO Downloads: 0 Uploads: 0	Wait, you mangled a magazine in your Docters office?!!? Guess I'm not the only one who recipe rustles Mike, those sausages look and sound awesome. __________________ Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, Weber kettle, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my Fire pit, Big Pig Cooker "Nice talkin' to ya"

12-02-2010, 11:52 AM	#5
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Nice job on those links. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

12-02-2010, 12:12 PM	#6
keale Babbling Farker Join Date: 04-17-07 Location: Kauai, HI Downloads: 0 Uploads: 0	Nothing wrong with that! I love sausage! Depending on what they eat... we have them here in Hawaii...my friends go only a particular area of the Mountain, because they eat the Guava, and other berries mostly, the meat doesn't quite as strong gamey flavor,while the other areas they forage around and other stuff and meat has a strong gamey taste...yuck! Whatever wild pig you use, I would marinate it a little extra than normal! Just my H.O __________________ To Eternity and Beyond! HE>i BBQ Brethren 22.5" WSM (1,000,000 post mod.) Weber Performer (169.00/brand new mod.) Weber Handles from www.amlwoodart.com UDS 22.5" Weber kettle, (refuse collector mod.) 18" Weber kettle (almost new craigslist $20 mod) "crest of a breaking wave" thats my name...

12-02-2010, 12:24 PM	#7
Will32Rod Full Fledged Farker Join Date: 09-19-10 Location: Cleveland, Texas Downloads: 0 Uploads: 0	Now those are my kind of wind chimes...great looking links and darn interesting recipes for the sausage.

12-02-2010, 12:45 PM	#8
4dueces is one Smokin' Farker Join Date: 03-19-10 Location: Cornpatch USA Downloads: 0 Uploads: 0	Nice sausages. I'd like to learn how to make them somday. __________________ "Fitz"- The Keeper of "Hog Zilla" 20 year old Weber Kettle with a hail dent in the lid, decapitated and used on athe Coors UDS. Weber OTS. "Rocky" the Coors Beer Can UDS Big Boar BBQ-Home of "Hog Zilla BigBoarBBQ.com

12-02-2010, 01:18 PM	#9
bluetang Quintessential Chatty Farker Join Date: 08-06-10 Location: Stuart, Fl Downloads: 0 Uploads: 0	Fine links! __________________ Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill Thanks landarc for the avatar!

12-02-2010, 02:27 PM	#10
Phesant Babbling Farker Join Date: 08-24-08 Location: Appleton, Wi Downloads: 0 Uploads: 0	Nicely done Mike..... __________________ Ken WSM Char-Griller Super Pro w/SFB Grill Sargent Turkey / Fish Fryer Weber Ranch Kettle "Lucky Girl" (A Stamp, 1979), [COLOR=darkorange][B]ORANGE THERMAPEN[/B][/COLOR] [COLOR=black]Proud member of the Zero's :thumb:[/COLOR]

12-02-2010, 03:07 PM	#11
SmokinAussie Babbling Farker Join Date: 10-19-09 Location: Melbourne, VIC Downloads: 0 Uploads: 0	They sure do look good. Are any of those cured for smoking, or are they just for grilling? CHeers! Bill __________________ Creator of the Aussie Lamb Farker Awards!!! IMBAS Certified MOINK BALLER (NOSKOS RULE) "Bullet Bill" WSM "Blue Lou" Performer Small Offset Smoker... SOS Baby WGA, Upright Cabinet Gasser Smoker, and a Cheap Arse Satay Stick Grill Zero for MOINKS Farkanaut

12-02-2010, 03:10 PM	#12
1FUNVET Babbling Farker Join Date: 04-16-09 Location: Lake Charles La Downloads: 0 Uploads: 0	Instead of tearing out recipes, i usually take the magazine.Nice job on the links.

12-02-2010, 04:35 PM	#13
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	Lookin' good Mike! __________________ jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/

12-02-2010, 06:27 PM	#15
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX Downloads: 0 Uploads: 0	they look fantastic from where I am sitting, nice work! __________________ J Crunch

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