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Ingredients--
20 lbs Wild Boar meat cubed or chopped into 1/2 inch size
5lbs Pork fat (opt) if needed or use your pref
1/2 cup rock salt
1cup apple cider vinegar
1 oz paprika
3 cups crushed garlic
1/4 cup raw sugar diluted in 2cups water
3-4 chilli pepers (opt)
1 plate pork or beef sausage casing
Mix all ingredients well let sit for at least 2 hrs mixing and turning mixture well every 1/2hr.
Set up Sausage machine, hand or electric is ok. Rinse out Sausage casing well of the salt preservative.
Cut tie strings for tying up sausage, about 3 dozen. Slip casing over Sausage horn enough so that its full but not so much that it slides off easily. Tie string on end make it tight with enough length to secure both ends that come together.
Stuffing Sausage: If this is your first time ,please take it slow till you get use to it . Stuff sausage machine with meat mixture till its full , begin filling casing with filling hold and control filling going into casing making sure it is firm and form a complete circle about 10-12 inches in (diam) tie string to other end of casing and there your first sausage. Cut and tie another string at end of casing .Continue and repeat the same procedures till all is used.
20 lbs Wild Boar meat cubed or chopped into 1/2 inch size
5lbs Pork fat (opt) if needed or use your pref
1/2 cup rock salt
1cup apple cider vinegar
1 oz paprika
3 cups crushed garlic
1/4 cup raw sugar diluted in 2cups water
3-4 chilli pepers (opt)
1 plate pork or beef sausage casing
Mix all ingredients well let sit for at least 2 hrs mixing and turning mixture well every 1/2hr.
Set up Sausage machine, hand or electric is ok. Rinse out Sausage casing well of the salt preservative.
Cut tie strings for tying up sausage, about 3 dozen. Slip casing over Sausage horn enough so that its full but not so much that it slides off easily. Tie string on end make it tight with enough length to secure both ends that come together.
Stuffing Sausage: If this is your first time ,please take it slow till you get use to it . Stuff sausage machine with meat mixture till its full , begin filling casing with filling hold and control filling going into casing making sure it is firm and form a complete circle about 10-12 inches in (diam) tie string to other end of casing and there your first sausage. Cut and tie another string at end of casing .Continue and repeat the same procedures till all is used.
