Wild Boar and Toffee Apple Sausage
Step One: Wild Boar and Toffee Apple Sausage (makes 10 sausages)
- 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
Mix the boar shoulder and pork belly together with the pink salt, flaky sea salt, black pepper and leave to sit overnight.
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
- 1 Granny Smith
- 50gm sugar
- 50ml water
- 30ml Stams apple syrup
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
- 200gm sauerkraut
- 1 Granny Smith apple (peeled and grated)
- 1 Tblspn flat leaf parsley (sliced)
Mix ingredients together and use within two hours of preparation.
Step Four: Habanero Mustard
- 500gm American style mustard
- 1 habanero chilli (de-seeded)
- ½ onion (finely diced)
- 2 garlic cloves (minced
- 50ml vinegar
- 150ml water
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
- 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)
1. Pre-heat large pan or grill plate.
2. Split sour dough rolls and warmed slightly.
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.
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.
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.