Wild boar breakfast sausage - The HuntingPA.com Outdoor Community
  • 1 Post By Woods walker
LinkBack Thread Tools
post #1 of 3 (permalink) Old 10-08-2017, 11:49 AM Thread Starter
Join Date: Jul 2000
Posts: 26,979
Back To Top
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.

Breakfast sausage


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.
burninghxcsoul likes this.
Woods walker is offline  
Sponsored Links
post #2 of 3 (permalink) Old 10-09-2017, 11:37 AM
Diehard Outdoorsman
Join Date: Jan 2008
Location: Lycoming county
Posts: 2,534
Back To Top
My brother makes venison sausage and buys a mix from a company that has several different mixes to choose from. The favorite which is very good is called "Southern Style Breakfast" and is excellent!
Asajoe1 is offline  
post #3 of 3 (permalink) Old 10-09-2017, 11:53 AM Thread Starter
Join Date: Jul 2000
Posts: 26,979
Back To Top
If I had not made this work I was going to look into a ready made spice mix.
Woods walker is offline  

Quick Reply

Register Now

In order to be able to post messages on the The HuntingPA.com Outdoor Community forums, you must first register.
Please enter your desired user name, your email address and other required details in the form below.

User Name:
Please enter a password for your user account. Note that passwords are case-sensitive.


Confirm Password:
Email Address
Please enter a valid email address for yourself.

Email Address:


Thread Tools
Show Printable Version Show Printable Version
Email this Page Email this Page

Posting Rules  
You may post new threads
You may post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On

For the best viewing experience please update your browser to Google Chrome