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.