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Wild Boar sausage.. Any Ideas??

EmandM'sDad
EmandM'sDad Posts: 648
edited November -0001 in EggHead Forum
I've been given a significant amount (about 20lbs.) of wild boar sausage. Unfortunatly, it is very lean and tends to get dry and tough when cooked. I was thinking about a quick, direct browning, followed by a braise in dark ale and onions. I am definately open to suggestions, and appreciate any help.

Mike
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Comments

  • Big'un
    Big'un Posts: 5,909
    Chop an apple and incorporate it into the meat. Dryness solved! I like to add some balsamic vinegar too!
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  • EmandM'sDad
    EmandM'sDad Posts: 648
    Thanks Todd, But it was already cased and frozen whan I got it. Maybe i'll add some apples to the onions and ale in the braise. i've always like apples and onions with pork.
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  • Big'un
    Big'un Posts: 5,909
    Saur krout adds moisture.
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  • Wise One
    Wise One Posts: 2,645
    My suggestion would be to follow the recipe I have for "bratwurst in beer sauce". Grill it first quickly on all sides to get a nice crust. Then use a cast iron pan and sacrifice a bit of sausage (you said you had plenty) by browning it in the bottom of the pan. Once browned, add a dark beer (or two) and scrape the pan clean. Add some chopped onion (1/4 cup), 1/4 cup of lemon juice, 1/2 cup of beef broth and salt and pepper. Stir to until very hot. Then add in 1/2 cup of crushed gingersnaps and stir until completely dissolved. Then place the sausage back into the pan and let it cook at 350 degrees for an hour.

    Your chloresteral (sp?) levels will rise but it will be tasty.
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  • EmandM'sDad
    EmandM'sDad Posts: 648
    Thanks that's generally what I was thinking about ... just needed some specifics. Also bought some sauerkraut on the way home for another method
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