Daylesford bull-boar sausages

Daylesford bull-boar sausages

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From
Meat
Makes
2 kg sausages
Photographer
Dean Cambray

This sausage has achieved legendary status around Victoria, and has even been listed by the Slow Food movement’s list of endangered foodstuffs! It’s a traditional salsiccie – sausage – brought by Swiss-Italian migrants to the Australian goldfields in the 19th century. The bull-boar acquired its name because it uses a mixture of beef and pork. It’s a robust, spicy sausage flavoured with lots of garlic and red wine.

Ingredients

Quantity Ingredient
500ml red wine
6 garlic cloves, chopped
1kg beef, leg or shoulder
1kg fatty pork, from the neck or shoulder
1/4 cup fennel seeds
1 tablespoon dried chillies, chopped
1 teaspoon ground allspice
1/2 cup parsley, chopped
1 1/2 level tablespoon kitchen or table salt, (not rock salt or salt flakes)
2 tablespoons freshly ground black pepper

Method

  1. Place the red wine and garlic in a heavy-based saucepan. Bring to the boil, then simmer vigorously until reduced by three-quarters. Remove from the heat and leave to cool completely.
  2. Trim away any connective tissue and sinews from the beef and pork, then dice both into 5 cm cubes. Transfer to a large mixing bowl and add the remaining ingredients and the cold wine-garlic reduction. Use your hands to mix everything together well, so that the fat and flavourings are evenly distributed. Cover the bowl and refrigerate the sausage mixture overnight, which allows all the flavours to develop.
  3. When ready to make the sausages, remove the mixture from the refrigerator and feed it through a mincer fitted with a medium blade, until you achieve the consistency you like. I prefer a coarser texture.
  4. Fill the sausage casings and twist to form links. Transfer the sausage links to the refrigerator until ready to use, but at least overnight.
Tags:
Meat
Adrian
Richardson
La
Luna
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