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SAUSAGES INSPIRED BY GOD OF WAR: RAGNAROK

cook:

1 h 40 min

Picture for Sausages inspired by God of War: Ragnarok

1,634,533 views  Release your inner god of war to make these deliciously rustic boar sausages or as our friend, Kratos, would say – “I do not want a snack.”

4 servings

US

original

metric

INGREDIENTS

For the Boar Sausage

For the Boar Sausage

~2.25  2.5 wild boar meat, cut into 1 inch cubes

lb ~2.25 2.5 wild boar meat, cut into 1 inch cubes

fat back or pork belly, cut into 1/2 inch cubes

4 oz fat back or pork belly, cut into 1/2 inch cubes

grated yellow onion

1 cup grated yellow onion

pork or chicken stock

⅜ cup pork or chicken stock

kosher salt

1 tbsp kosher salt

black pepper

1 tsp black pepper

ground nutmeg

¾ tsp ground nutmeg

ground allspice

½ tsp ground allspice

ground cloves

½ tsp ground cloves

Sausage casing

Sausage casing

DIRECTIONS

1.

For the Boar Sausage

1.

Add all grinder pieces to a sheet tray and place in the freezer. Allow the equipment to freeze for 1 hour before use.

2.

Line a second sheet tray with parchment and add the cubed wild boar and fat. Freeze for 20-30 minutes, or until very firm, but not frozen solid.

~2.25  2.5 wild boar meat, cut into 1 inch cubes

lb ~2.25 2.5 wild boar meat, cut into 1 inch cubes

fat back or pork belly, cut into 1/2 inch cubes

4 oz fat back or pork belly, cut into 1/2 inch cubes

3.

While the meat is freezing, add hog casings to a large mixing bowl and soak in cold water for 30 minutes. Drain, then flush casings with fresh water and set aside until ready to use.

Sausage casing

Sausage casing

4.

Grind the meat/fat mixture using the largest setting/plate into a large bowl. Place the ground meat in the refrigerator while you prepare the spice mix.

~2.25  2.5 wild boar meat, cut into 1 inch cubes

lb ~2.25 2.5 wild boar meat, cut into 1 inch cubes

fat back or pork belly, cut into 1/2 inch cubes

4 oz fat back or pork belly, cut into 1/2 inch cubes

5.

In a medium mixing bowl, combine the onion, ¼ cup stock and spices. Using a rubber spatula, stir to combine. Add spiced onion mixture to ground meat and combine gently using gloved-hands. Add additional stock if the mix seems too dry; the mixture should be soft, but not loose. Once mixed, fry a small amount in a skillet to taste for seasoning and adjust as needed.

grated yellow onion

1 cup grated yellow onion

pork or chicken stock

⅜ cup pork or chicken stock

kosher salt

1 tbsp kosher salt

black pepper

1 tsp black pepper

ground nutmeg

¾ tsp ground nutmeg

ground allspice

½ tsp ground allspice

ground cloves

½ tsp ground cloves

6.

Thread the sausage casing onto the meat extruder attachment. Fill the casing with the meat mixture, creating one long ring of sausage. Roll the sausage into a large coil, then puncture the sausage all over using a cocktail pick or large needle. Place the sausage on a sheet tray and refrigerate while you set up your fire.

7.

Build a small fire in a fire pit and create direct and indirect heat zones. Place a rack over the fire pit and place the sausage over the indirect heat zone. Aim for the temperature to always be between 130°-160°F. If the fire becomes too hot, move the sausage as far away from the heat source as possible. Place a small aluminum pan filled with water next to the sausage. Cover with a large metal bowl and smoke until the internal temperature reaches 165°F, 45 minutes - 1 ½ hours.

8.

Remove the sausage and transfer to a cooling rack placed in a sheet tray. Place in the refrigerator and allow to cool completely until ready to serve, up to 3 days.

9.

When ready to serve, build a medium fire in a fire pit. Place a rack over the fire pit and place the sausage coil directly over the fire. Sear the sausage for 7-10 minutes per side, then allow the sausage to rest for 30 minutes before serving.

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