WILD BOAR AND SHRIMP CHIPOTLE SAUSAGE RECIPE
Wild boar, shrimp, chipotles, cilantro, garlic, lime, and cooked rice are mixed into a sausage that can be shaped into patties or balls, then cooked on the stove or finished in a simple coconut-tomato sauce. It is a lighter sausage with enough structure to freeze well and enough flavor to serve with rice, pasta, or bread.
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 1â„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.
NOTES
- Chop the shrimp small. Cut it into roughly 1/4-inch pieces so it mixes evenly with the ground boar and gives the sausage a better texture.
- Mix until tacky. Once the shrimp, boar, egg, chipotles, lime juice, garlic, cilantro, salt, and rice are combined, the mixture should feel sticky and hold together well before shaping.
- Shape evenly. Form 12 balls or 6 patties so they cook at the same rate.
- Brown the sausage first. Start in hot oil over medium heat and let the outside take on some color before adding the sauce.
- Add the onions to the pan. Move them around the sausage so they hit the pan's surface and soften as the sausage browns.
- Blend the sauce chunky. Pulse the cilantro, tomatoes, jalapeño, garlic, and coconut milk just until combined so the sauce still has some texture.
- Simmer gently to finish. Once the sauce goes in, cover and cook about 10 minutes over medium-low heat, then remove the sausage and reduce the sauce a little more if you want it thicker.
- Skip the sauce if wanted. The sausage can also be cooked like a breakfast patty or meatball, and it freezes well for a couple of months if wrapped properly.
Nutrition
Calories: 425kcal | Carbohydrates: 22g | Protein: 37g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Cholesterol: 176mg | Sodium: 1111mg | Potassium: 714mg | Fiber: 3g | Sugar: 7g | Vitamin A: 490IU | Vitamin C: 27mg | Calcium: 141mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
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