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Description

I have been making this wild boar sausage for several years and it is always well received, especially in the cold season. The wild boar meat, combined with the bacon and the aromatic porcini mushrooms, makes for a hearty and rustic sausage. The dried porcini mushrooms intensify the aroma even further. The preparation is a bit more elaborate, but the result is worth it. Perfect for a hearty snack or as a special highlight on the grill. The sausage can also be prepared well in advance and frozen.

Ingredients (10 ingredients)

Preparation (7 steps)

Prepare porcini mushrooms

Finely dice the fresh porcini mushrooms. Heat the clarified butter in a pan and sauté the diced mushrooms in it for about ten minutes; do not season. Then place on kitchen paper and drain. Change the kitchen paper several times. The diced mushrooms should be as dry as possible.

Grind dried mushrooms

Thermomix® Setting

20 sec/Speed 10

Place the dried porcini mushrooms in the mixing bowl and grind for 20 sec/speed 10 until a fine powder has formed.

Prepare meat and bacon

Cut the wild boar meat and bacon into cubes. Determine the exact weight and weigh the spices accordingly. Distribute the ground porcini mushroom powder, sea salt, pepper, garlic powder and marjoram over the game meat.

Grind meat and bacon

Pass the seasoned meat and bacon through the 5mm disc of the meat grinder.

Mix the sausage meat

Add the fried, drained porcini mushrooms to the ground mixture and mix well with your hands.

Prepare casings

Place the pork casings in warm water and rinse them a little. Change the water two or three times. Finally, flush a bubble of water through the casing.

Fill sausage

Fill the sausage meat evenly into the casing and twist at about 20 cm intervals. Ideally, hang in the refrigerator overnight. Pack on the following day or place directly on the grill.

Finished cooking? Great! 🎉

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