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Wild Boar Sausage

CornholioCornholio Posts: 850
edited January 15 in EggHead Forum
My buddy brought me two different kinds of boar sausage, a couple of pounds labeled breakfast sausage and a couple of pounds of jalapeño sausage. It is not in casing/links, just ground sausage. I plan on making some ABTs, stuffed bell peppers and probably stuffed mushrooms with the jalapeño variety. The breakfast sausage will most likely go in a breakfast strata that we make for holiday mornings. 

Should I add regular pork sausage to add in some additional fat? In its current frozen state there appears to be a decent amount of fat but I’ve read that wild boar tends to be a bit lean. 

TIA for any insight or additional suggestions on how best to use this stuff. 

Comments

  • lkapigianlkapigian Posts: 6,739
    I'm betting they already added it, that being said it would be an issue if just doing ABTS. And such ....enjoy as is, adding anything " may" affect the blend taste, but I would add a little fat to a pan if frying 
    Visalia, Ca
  • Carolina QCarolina Q Posts: 14,560
    Why not just fry up a sample and see how you like it?

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

  • CornholioCornholio Posts: 850
    Why not just fry up a sample and see how you like it?
    Because that would be too easy! I actually will probably cut a little bit off the frozen blocks to test out. 
  • CornholioCornholio Posts: 850
    edited January 15
    lkapigian said:
    I'm betting they already added it, that being said it would be an issue if just doing ABTS. And such ....enjoy as is, adding anything " may" affect the blend taste, but I would add a little fat to a pan if frying 
    Thanks!

    Ok, finally just heard back from him and they did add in fat to the sausages so that answers my question on adding anything else to it.

    He also just said he has some ribs and a picnic roast for me to cook up. 

    I’ll post up the cooks and results here later.


  • FoghornFoghorn Posts: 7,934
    The ribs and picnic roast will likely be very lean.  I've cooked several wild pig parts and a few small whole wild pigs.  They can dry out very quickly.  Injections and foil are your friends when cooking wild pig.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

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