In the preparation of these sausages, wild boar meat with the addition of bacon for juiciness. And to make it easier with minced meat work, the products are previously frozen briefly. Mixture spices gives these sausages an interesting taste, typical of Florida cuisine, which is heavily influenced Caribbean culture. Fragrant fennel and anise, hot pepper, paprika, garlic and citrus peel are perfectly combined with each other friend and with a rich taste of meat.
Recipe author – Miami Smokers – a barbecue restaurant, Miami, Florida, USA
Time: 2 час. five min Difficulty: hard Amount: 10 sausages In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.5 kg wild boar meat
- 300 gr pork spine fat
- 1 tbsp. l fennel seed
- 2 tsp anise seed
- 2 tsp peppercorn mixture
- 1/4 Art. fresh sage leaves
- 2 tbsp. l fresh thyme leaves
- 24 g sea salt
- 0.5 tsp sweet paprika
- Pinch of cayenne pepper
- 5 cloves of garlic
- Zest of 1 lemon
- 1 zest zest
- 1 zest of orange
- Natural casing for sausages
- Special equipment: meat grinder, mill for spice
Recipes with similar ingredients: boar, pork fat, fennel seeds, anise seeds, black peppercorns, sage, thyme, paprika, ground cayenne pepper, garlic, lemon, lime, oranges, pork belly
Recipe preparation:
- Slice boar and bacon meat into cubes that fit easily in a meat grinder. Put in the freezer briefly for easier was grinding for about 1 hour.
- Meanwhile, fry the seeds in a dry frying pan on the stove fennel, anise and peppercorns until the flavor goes, and grind them in a coffee grinder or mill. In a large bowl, mix crushed seeds of fennel, anise and pepper with sage, thyme, salt, paprika, cayenne pepper, garlic and citrus zest.
- When the meat and lard are practically frozen, remove them from freezers and mix with other ingredients. Pass it all through a meat grinder equipped with a disk with medium-sized holes. Add a couple of ice cubes at the end of the grinding to push out the last piece of meat from a meat grinder. Vigorously mix the minced meat in the bowl stationary mixer in a few minutes so that it becomes very sticky. Fill the natural shell with the mixture and twist in several places to get sausages of the desired size (in ideally 20 cm.).
Note
When working meat, bacon and meat grinder parts must be very cold.
