Wild Boar and Toffee Apple Sausage
Step One: Wild Boar and Toffee Apple Sausage (makes 10 sausages)
Ingredients
- 700gm wild boar shoulder (diced)
- 300gm pork belly (diced)
- 4 Tblspn confit garlic rough chop
- 2 tspn thyme chopped
- toffee apples (from step 2)
- 1tspn Greek sage
- 1½ tspn pink salt
- 3 Tblspn flaky sea salt
- black pepper
- soaked hog casings
Method
Day 1:
Mix the boar shoulder and pork belly together with the pink salt, flaky sea salt, black pepper and leave to sit overnight.
Day 2:
Place the wild boar and pork in the freezer to help it firm up, about 30 minutes. Then place in a food processor or put through a mincer set to a medium grind.
Mix together with remaining ingredients. Fill hog casings, form sausages and hang the sausages for a day before cooking.
Note: Can be made 4-5 days in advance
Step Two: Toffee Apples
Ingredients
- 1 Granny Smith
- 50gm sugar
- 50ml water
- 30ml Stams apple syrup
Method
Peel, core and cut apple to a 1cm dice, do not put in water!
Put sugar and water into a small fry pan and caramelise. Next add the apples and toss, followed by the apple syrup.
Simmer for a minute pour onto a tray and cool.
Step Three: Apple Sauerkraut
Ingredients
- 200gm sauerkraut
- 1 Granny Smith apple (peeled and grated)
- 1 Tblspn flat leaf parsley (sliced)
Method
Mix ingredients together and use within two hours of preparation.
Step Four: Habanero Mustard
Ingredients
- 500gm American style mustard
- 1 habanero chilli (de-seeded)
- ½ onion (finely diced)
- 2 garlic cloves (minced
- 50ml vinegar
- 150ml water
Method
Place de-seeded habanero with onion, garlic, vinegar and water in a small non-reactive pot. Cook slowly for 30 minutes, until the onion is soft and the liquid is fully evaporated. Blend to a smooth consistency and mix with the mustard. Store in an air tight jar and will last for a few months refrigerated.
Note: it is a good idea to use gloves when de-seeding and touching habanero chillies.
Step Five: Cooking, Assembling & Serving
Ingredients
- 10 wild boar and toffee apple sausages (from step 1)
- splash of canola oil
- 10 quality sour dough rolls
- apple sauerkraut (from step 2)
- habanero mustard (from step 3)
Preparation
1. Pre-heat large pan or grill plate.
2. Split sour dough rolls and warmed slightly.
Method
Lightly oil the sausages and brown evenly in a large pan or on a hot plate. Cook for around 6-8 minutes in total and turn to get an even coverage of colour.
The sausages should be cooked to a medium to well-done temperature so they should appear, pink and juicy in the centre.
Rest the sausages fro a couple of minutes before putting in the rolls.
To Serve
Place the sausage in the roll. You may like to butter the rolls.
Spoon and spread on a good hit of the habanero mustard.
Heap on the sauerkraut to your liking.
Serve and enjoy.
Drinks match
Tuatara Aoteroa Pale Ale
Crater Rim Pinot Noir 2010 – Banks Peninsula. They make one Wiapara and one Banks Peninsula; and this is lighter. More raspberries, plum and black tea. It’s freshly delicate with a smoky nose. Raspberry tea and raspberry canes on the palate. About $30.