Florida Wild Boar Sausages

Ingredients:

• 1.5 kg of wild boar meat
• 300 g of pork back fat
• 1 tbsp fennel seeds
• 2 teaspoons of anise seeds
• 2 tsp mixed peppercorns
• 1/4 cup fresh sage leaves
• 2 tablespoons fresh thyme leaves
• 24 g of sea salt
• 0.5 tsp sweet paprika
• A pinch of cayenne pepper
• 5 cloves of garlic
• Zest of 1 lemon
• Zest of 1 lime
• Zest of 1 orange
• Natural sausage casing
• Special equipment: meat grinder, spice mill

Preparation:

1. Cut the boar meat and bacon into cubes that will easily fit in a meat grinder. Place in the freezer briefly to make grinding easier, about 1 hour.
2. Meanwhile, toast the fennel seeds, anise, and peppercorns in a dry frying pan on the stovetop until fragrant, then grind them in a coffee grinder or food processor. In a large bowl, combine the ground fennel seeds, anise, and peppercorns with the sage, thyme, salt, paprika, cayenne pepper, garlic, and citrus zest.
3. When the meat and bacon are almost frozen, remove them from the freezer and combine with the other ingredients. Grind everything through a meat grinder fitted with a medium-sized disc. Add a couple of ice cubes at the end of the grinding process to dislodge the last bit of meat from the grinder. Mix the ground meat vigorously in the bowl of a stand mixer for a few minutes until it becomes very sticky. Stuff the mixture into natural casings and twist in several places to form sausages of the desired size (ideally 20 cm).
   
   

   Note

   
   When working, the meat, lard and meat grinder parts must be very cold.