Wild boar breakfast sausage
I have quite a bit of wild boar fresh sausage that is formed into breakfast links without casing. This has no herbs or spices in it, just meat. It is all in half lb vacuum packs so it is easy to measure one pound of meat. I have been trying for some time to get a recipe to make breakfast sausage from it that would taste like commercial breakfast sausage. I finally found one that was good but not quite what I wanted. I did some experimenting by increasing some of the ingredient measurements and yesterday I mixed a batch that I think hit the mark. I made a batch of sausage gravy with it and served it on top of raw fried potatoes. It was great. I thought I would share the recipe.
1 pound ground pork
1 teaspoon salt
1/2 teaspoon dried parsley flakes
1 teaspoon dried rubbed sage
1/4 teaspoon fresh course ground black pepper
1/8 teaspoon crushed red pepper flakes. More if you want more heat
1/4 plus 1/8 teaspoon dried thyme
1/4 teaspoon coriander seeds crushed fine, I use a mortar and pestle for that.
14 teaspoon msg, ie. Accent
Mix all the ingredients above well,except for the pork
I take the pork and put it on a smooth plastic cutting board made wet to prevent the pork from sticking. I then flatten out the ground pork like an open book and sprinkle some the other ingredients all over the pork. Then flip one half of the pork over on itself so the ingredients are inside, like closing a book. I then flatten it again and sprinkle more of the herbs and spices and flip half of it over on its self again and flatten it again and sprinkle the rest of the herbs and spices on the pork and flip half of it over on its self again. Knead the meat into its self til you are satisfied the spices and herbs are mixed well into all the pork. You may have to wet the cutting board a few times before flatening the ground meat and a wide blade knife makes it easier to flip the meat over on its self. Make a ball of the pork and put it into a bowl, cover with clear wrap and put it into the fridge over night.
If you have a better way to mix the herbs and spices into the ground pork than I described, feel free to use it. I hope you try the recipe.