Wild Boar Floridian Sausage Recipes

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CHEESE AND WILD BOAR SAUSAGE



Cheese and Wild Boar Sausage image

Provided by Food Network

Categories     main-dish

Time 1h55m

Yield 4 servings

Number Of Ingredients 20

16 red Roma tomatoes, washed and quartered
12 yellow Roma tomatoes, washed and quartered
Extra-virgin olive oil, to coat and to taste
4 tablespoons thinly sliced fresh basil leaves, plus leaves for garnish
4 tablespoons finely chopped fresh Italian flat-leaf parsley plus leaves for garnish
3 tablespoons finely chopped fresh rosemary leaves
4 tablespoons fresh minced garlic, divided
Kosher salt
Freshly cracked black pepper
4 links wild boar sausage
2 cups diced Vidalia onions
2 teaspoons red pepper flakes
2 cups sweet Marsala wine
2 cups chicken or vegetable stock
6 cups crumbled soft artisanal goat cheese, divided
1 to 3 tablespoons unsalted butter
1 lemon, juiced
1 pound potato gnocchi
3 cups grated mozzarella cheese
1 loaf rustic Italian loaf, thinly sliced and toasted with kosher salt and olive oil

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!

PASTA WITH WILD BOAR SAUSAGE AND KALE



Pasta with Wild Boar Sausage and Kale image

Provided by Florence Fabricant

Categories     pastas, main course, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound wild boar sausages
1 1/2 pounds fresh kale
4 tablespoons extra virgin olive oil
1 cup chopped red onion
3 cloves garlic, sliced
2 cups tomato purée
1/2 cup dry red wine
Salt and ground black pepper
1 pound orecchiette, strozzapreti or other small macaroni
Crushed red chili flakes to taste

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.

Nutrition Facts : @context http, Calories 690, UnsaturatedFat 20 grams, Carbohydrate 77 grams, Fat 30 grams, Fiber 9 grams, Protein 28 grams, SaturatedFat 7 grams, Sodium 936 milligrams, Sugar 10 grams, TransFat 0 grams

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