Wild Boar Sausage And Goop Recipes

Steps:

• Preheat oven to 375 degrees F.
• In large mixing bowl toss tomatoes (separately) with light coating of olive oil, a pinch of each of the herbs, 2 tablespoons of the garlic, salt and pepper. Lay in single layer on a baking sheet. Place in preheated oven and cook until wilted, about 20 minutes, reserving all pan drippings to add into finished sauce. Set yellow tomatoes aside. Place all red tomatoes in food processor and puree, reserve.
• While tomatoes are cooking in the oven, place sausage on a baking sheet and place in the oven until partially cooked, about 15 minutes. When ready, cool slightly then slice into 1/2-inch pieces, reserve.
• Bring large pot of salted water to a boil, then keep simmering until ready to use.
• In a large sauce pan on medium-high heat saute the onions in a light amount of olive oil until translucent, constantly stirring. Add 2 tablespoons garlic, red pepper flakes, basil, parsley, rosemary, partially cooked boar sausage and the Marsala wine. Cook until the Marsala reduces by half, or several minutes.
• Add pureed red tomatoes, yellow tomato quarters, and the stock, stir and bring to a simmer. Fold in the 5 cups goat cheese and pan drippings and adjust seasoning with salt, pepper, butter and lemon juice. Cook the pasta in the simmering water until it floats, cook for an additional 1 minute. Strain and mix into sauce. Place in individual serving dishes, top with grated mozzarella and remaining goat cheese, place in preheated oven and bake on a baking sheet for 10 minutes or until cheese is melted and begins to brown. Finish browning cheese with a small torch if desired. Let stand 5 to 10 minutes, garnish with basil and parsley leaves, toasted crostini and serve!

Steps:

• Dice the wild boar meat and fatback into cubes that will easily fit into a meat grinder. Partially freeze the meat and fatback to facilitate grinding, about 1 hour.
• While your meat is freezing, toast the fennel seeds, anise seeds, and peppercorns in a dry pan on the stovetop until fragrant, and grind them in a spice grinder. Mix the ground fennel seeds, anise seeds and peppercorns with the sage, thyme, salt, paprika, cayenne, garlic and citrus zests in a large bowl.
• When the meat and fatback are almost frozen, remove them from the freezer, and mix them with the other ingredients. Grind everything together through a medium-size die. Add a couple ice cubes at the end of the grinding to push out the last bit of meat in your grinder. Mix the meat vigorously in a stand mixer for a few minutes until the whole batch is very sticky. Pump the mixture into the sausage casings, and twist to create links of your preferred size (8 inches is ideal).

Steps:

• For the chutney: Heat 2 tablespoons butter in a small skillet over medium heat. Stir in the flour and cook, stirring frequently, for about 5 minutes. The roux should still be light colored; set aside. Chop the fruit medium fine in a food processor. Melt the butter in a saucepan over medium heat. Add the onion, celery, garlic and herbs, season with salt and cook until softened, about 3 to 5 minutes, stirring often. Add the fruit, vinegar, half of the port, clove, cinnamon, and nutmeg and simmer 10 to 15 minutes so all the flavors are extracted and mixed. Add the rest of the port and bring to a boil. Add the white wine and half of the honey. Reduce the heat and simmer for 10 minutes. Taste and adjust the flavor with more honey if needed. Add the roux, a little at a time, until the chutney is lightly thickened. Remove from the heat, cover, and let stand until cool. The chutney will keep in a wide-mouthed glass container in the refrigerator for 2 to 4 weeks.
• For the sausages: Heat the olive oil in a saute pan over medium heat. Add the sausages, onion, mushrooms, and herbs de Provence and season with salt. Cook for 6 to 8 minutes keeping the sausage in contact with the pan. Add the chutney and port and cook for 3 to 5 minutes, or until the sauce has reduced. Serve on a hot plate.

Steps:

• To make spice mix: grind chilies in a mortar and pestle and mix according to taste with salt, cayenne and paprika. (To make a medium-hot mix, combine about 2 tablespoons each powdered anchos and moritas, 1 tablespoon each paprika and salt and 1/2 teaspoon each powdered habeneros and cayenne.) Store in a saltshaker.
• To make goop: heat the oil in a 4-quart dutch oven over medium-high heat and sauté onions until translucent, about 10 minutes. Stir in about 1 tablespoon spice mix and cook 1 minute. Stir in bell peppers, okra, mushrooms and soybeans, cover and cook about 15 minutes, stirring occasionally.
• Meanwhile, brown the sausage in a large nonstick skillet over medium heat, breaking up into small pieces with a wooden spoon. Stir into the goop. Cover and simmer about 40 minutes, stirring occasionally. Season to taste.
• Stir in asparagus, cover and cook about 5 minutes longer. Serve with mashed potatoes.

Steps:

• Quarter sausages lengthwise and peel off casing. Dice sausages. Trim heavy stems from kale and discard. Rinse, then chop kale leaves.
• Heat 3 tablespoons oil in a 4- to 5-quart heavy skillet, sauté pan or casserole. Add onion and garlic and cook, stirring, over medium heat until softened. Add sausages and cook, stirring, until they begin to brown. Add about a third of the kale and when it has wilted, continue adding kale until all has wilted. Stir in tomato purée and wine. Simmer over low heat about 10 minutes, season with salt and pepper, cover pan and continue simmering.
• Bring a large pot of salted water to a boil, add pasta and cook until al dente, about 8 minutes. Drain well and add to kale mixture. Add remaining olive oil and fold ingredients together. Add chili flakes and more salt if needed. Stir a few more times, then serve.