Salsiccia di Cinghiale

Salsiccia di Cinghiale is a flavorful Italian wild boar sausage that captures the essence of rustic Italian cuisine. Packed with protein and aromatic herbs, it's a delicious snack perfect for sharing or enjoying on its own.

Ingredients

• Wild boar meat - 300 grams
• Pork fat - 100 grams
• Garlic - 2 cloves, minced
• Fennel seeds - 1 teaspoon, crushed
• Red wine - 50 ml
• Salt - 1 teaspoon
• Black pepper - ½ teaspoon
• Rosemary - 1 teaspoon, finely chopped
• Thyme - 1 teaspoon, finely chopped
• Natural hog casings - 2 meters

Steps

1. 1. Begin by soaking the hog casings in cold water for at least 30 minutes to soften them.
2. 2. In a large bowl, combine the wild boar meat and pork fat, then finely grind the mixture using a meat grinder fitted with a coarse plate.
3. 3. Add the minced garlic, fennel seeds, red wine, salt, black pepper, rosemary, and thyme to the meat mixture and mix well until combined.
4. 4. Stuff the casings with the meat mixture, taking care not to overfill them, and tie off the ends securely.
5. 5. Prick the sausages with a needle to release air bubbles and help them cook evenly.
6. 6. Preheat a grill or skillet over medium heat and cook the sausages for about 15-20 minutes, turning occasionally until browned and cooked through.
7. 7. Let the sausages rest for 5 minutes before slicing and serving.

Nutrition

• Calories: 350
• Protein: 25 g
• Carbs: 1 g
• Fiber: 0 g
• Sugar: 0 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 28 g
• Saturated Fat: 10 g
• Unsaturated Fat: 16 g
• Water: 0.2 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Contains essential vitamins and minerals from herbs and spices.

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