Wild Hog Breakfast Sausage Recipe//Freezing and Packaging Tips

We are over at my brother’s today making wild hog sausage. This boar was humanely trapped and dispatched. If you don’t like wild hog, this recipe can change your mind. We usually use pork fat trimmings from our butcher, but we had to modify with bacon this go around.

RECIPE:
2 1/2 lbs lean pork
1/2 lb pork fat
1TBSP kosher salt (Reduce by 1/2 or omit if using bacon)
1 1/2 tsp dried sage
3/4 tsp black pepper
3/4 tsp brown sugar
1/2 tsp to 1 tsp crushed red pepper
1/2 tsp dried thyme
1/4 tsp dried marjoram
1/8 tsp ground cloves

Cut the fat and meat into chunks that will fit in your grinder. Freeze chunks for 30 mins before grinding them up. Combine ground meat mixure and seasonings together. ((Optional: Run through grinder again))

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