French Fresh Country Sausages

Recipe Ingredients

1 lb	454g / 16oz	Lean wild pig meat
1/2 lb	227g / 8oz	Hard fatback
1/4 cup	59ml	Red wine
1		Saltpeter - generous pinch
1 tablespoon	15ml	Salt
1/4 teaspoon	1.3ml	Sugar
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/4 teaspoon	1.3ml	Quatre-Epices
		Additional spices to taste - see below

Recipe Instructions

Work both meats through a coarse grinder. Mix well with wine, saltpeter, salt, sugar, pepper, and spices. Season to taste with savory, tarragon, thyme, chives, ground bay leaf, coriander, sage, marjoram, shallots, garlic, crushed juniper berries, parsley, and /or pimiento; the choice and possible combinations are individual to each maker. Stuff into casings (big ones) and hang to dry in an airy place at a temperature no higher than 60 degrees for 5 days in cold weather, 3 days in cool weather, and 2 days in hot or very damp weather. Poach gently in simmering water or stock for 15 minutes to serve.

This recipe yields 1 1/2 pounds of sausage.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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