Loaded Wild Boar Sausages
By: Jack Mancuso
You may have never eaten boar in your life. Many people haven’t, but these loaded wild boar sausages make for a great introduction to this meat. Don’t be fooled. Boar is not similar to pork, even though it’s related to domestic pigs. The flavor profile is different.
My best way of explaining the taste is by combining pork and beef with dark meat. It is juicy, delectable, and savory. Better still, boar has low-fat content, and it’s high in protein, iron, and niacin. In other words, it’s good for you!
When cooking Boar, you have to be careful. It’s very lean and cooks quickly. Watch your sausages carefully. You don’t want them drying out.
This recipe goes together quickly with little fuss.
IMPORTANT: Wild Boar must be fully cooked before consumption
Loaded Wild Boar Sausages Ingredients
Boar sausages 1-2 per person
Sub Rolls **
Cuso’s Smoky Garlic Hot Buffalo
Mozzarella cheese (shredded)
Hot pepper spread
** You can use hot dog-style rolls, but sub rolls hold up better with all the fixins on top.
- Preheat the grill to 225F
- Dust the boar sausages with Cuso’s Smoky Garlic Hot Buffalo BBQ rub.
- Grill until the meat reaches an internal temperature of 145F
- Let them rest for 10 minutes
- Meanwhile, use a Chef’s Knife to chop up the sweet peppers and onions. You can saute these or use them raw.
- Put the sausage into a roll and top it with the peppers, onions, shredded mozzarella, and hot pepper spread
Tip: The basic approach to sausage in this recipe works for other types of meat sausages. You may simply have to remain aware of the differences in internal temperature.
If you are grilling a tender cut of Boar, it responds best to dry heat. Less tender cuts fare best with a moister heat. When your fork goes into less tender cuts easily, check the temperature. They’re probably ready.
Cran apple compote
Balsamic sweet potatoes
From the Bar