Wild Boar and Shrimp Chipotle Sausage Recipe. Living in the Lowcountry region of the coastal Southeastern United States, you’ll often see a combination of seafood, pork, and grain (usually Carolina gold rice or grits). Hearty comfort food dishes like shrimp and grits and shrimp perloo are usually what come to mind. which often contain bacon or sausage depending on who’s making it.
Here I wanted to combine the shrimp, pork and grain (rice) to make a delicious all-in-one sausage with a little Mexican flare. This wild hog sausage has a slight familiarity of the beloved Cajun-style boudin sausage.
This sausage is easy to throw together, freezes well and can be made into sausage balls or patties. As long as you stick to the basic ratio of pork, shrimp, rice and egg, you can swap out the other ingredients with any flavors that you’re craving.
Cooks Notes:
Cooking Sauce: The sausage does not need to be cooked in the spicy coconut tomato sauce that’s listed below. You can simply cook them as you would a breakfast sausage patty or meatball.
Cooking Methods: You can treat this sausage as you would with a Cajun boudin-style sausage. It can be stuffed into casings, formed into patties or even rolled into balls, breaded and then fried.
Does this Sausage Freeze Well? This sausage freezes exceptionally well. Just make sure that it is wrapped properly and it will last for a couple of months in the freezer without losing too much quality.
Looking for other wild game recipes? These are a few of my favorites:
Wild Boar Maple Breakfast Sausage
Mexican Style Beer Braised Wild Boar Roast
Ground Venison Recipe Collection
Lastly, if you make this simple Wild Boar Sausage Recipe, be sure to leave a comment or tag me on Instagram! I thoroughly enjoy hearing feedback and checking out the photos of recipes that you’ve made.
WILD BOAR AND SHRIMP CHIPOTLE SAUSAGE RECIPE
Ingredients
For the Sausage
- 1/2 pound shrimp, peeled
- 1/2 pound ground wild boar, from the shoulder or hind leg
- 1 egg
- 1 tablespoon chipotles in adobo, chopped with sauce
- 1 tablespoon lime juice
- 2 garlic cloves, minced
- 1/4 cup chopped fresh cilantro
- 1 teaspoon kosher salt
- 1/2 cup cooked and cooled rice
- 2 tablespoons cooking oil
For the Optional Spicy Coconut Tomato Sauce
- 1 cup onion, chopped
- ¼ cup cilantro
- 1 15- ounce can diced tomatoes, with juices
- 1 jalapeno, seeded and chopped
- 1/2 cup coconut milk
- Salt, to taste
Instructions
- Make the sausage. Chop the shrimp into small pieces around 1⁄4 inch in size. To a bowl, add the chopped shrimp, ground wild pork and the remaining ingredients (except the cooking oil). Mix everything together with your hands, spoon or stand-mixer until the ingredients are incorporated. The mixture should be tacky to the touch. Shape the mixture into 12 evenly sized balls or into 6 sausage patties. Cook and eat the sausage or freeze until needed. Follow the steps below for the spicy coconut and tomato sauce method.
- Cook the sausage. In a large heavy heavy-bottomed skillet over medium heat, add the cooking oil. Once the oil starts to lightly smoke, add the sausage. Once the sausage starts to lightly brown, add the 1 cup of chopped onions. Move the onions around so that they come in contact with the pan. Once the sausages are nicely browned, turn them over and stir around the onions.
- Make the sauce. While the sausages are cooking, add cilantro, tomatoes, garlic, jalapeno and coconut milk to a blender. Pulse until you have a chunky puree. Pour the sauce over the sausages, cover with a lid, reduce the heat to medium low. Gently simmer the sausages for around 10 minutes or until cooked through. Remove the sausages from the pan while leaving the sauce. Set the sausages aside on your serving vessel. Bring the sauce to a simmer and cook for 2 to 3 minutes or until you have the consistency you’re looking for. Season with salt and pepper to taste.
- Time to serve. Pour the sauce over the sausages and garnish with fresh cilantro. Serve with rice, pasta or inside of your favorite bread to make a delicious torta.
