Wild Boar and Toffee Apple Sausage

11:30 am on 23 July 2012

Step One: Wild Boar and Toffee Apple Sausage (makes 10 sausages)


  • 700gm wild boar shoulder (diced)
  • 300gm pork belly (diced)
  • 4 Tblspn confit garlic rough chop
  • 2 tspn thyme chopped
  • toffee apples (from step 2)
  • 1tspn Greek sage
  • 1½ tspn pink salt
  • 3 Tblspn flaky sea salt
  • black pepper
  • soaked hog casings


Day 1:

Mix the boar shoulder and pork belly together with the pink salt, flaky sea salt, black pepper and leave to sit overnight.

Day 2:

Place the wild boar and pork in the freezer to help it firm up, about 30 minutes. Then place in a food processor or put through a mincer set to a medium grind.

Mix together with remaining ingredients. Fill hog casings, form sausages and hang the sausages for a day before cooking.

Note: Can be made 4-5 days in advance

Step Two: Toffee Apples


  • 1 Granny Smith
  • 50gm sugar
  • 50ml water
  • 30ml Stams apple syrup


Peel, core and cut apple to a 1cm dice, do not put in water!

Put sugar and water into a small fry pan and caramelise. Next add the apples and toss, followed by the apple syrup.

Simmer for a minute pour onto a tray and cool.

Step Three: Apple Sauerkraut


  • 200gm sauerkraut
  • 1 Granny Smith apple (peeled and grated)
  • 1 Tblspn flat leaf parsley (sliced)


Mix ingredients together and use within two hours of preparation.

Step Four: Habanero Mustard


  • 500gm American style mustard
  • 1 habanero chilli (de-seeded)
  • ½ onion (finely diced)
  • 2 garlic cloves (minced
  • 50ml vinegar
  • 150ml water


Place de-seeded habanero with onion, garlic, vinegar and water in a small non-reactive pot. Cook slowly for 30 minutes, until the onion is soft and the liquid is fully evaporated. Blend to a smooth consistency and mix with the mustard. Store in an air tight jar and will last for a few months refrigerated.

Note: it is a good idea to use gloves when de-seeding and touching habanero chillies.

Step Five: Cooking, Assembling & Serving


  • 10 wild boar and toffee apple sausages (from step 1)
  • splash of canola oil
  • 10 quality sour dough rolls
  • apple sauerkraut (from step 2)
  • habanero mustard (from step 3)


1. Pre-heat large pan or grill plate.

2. Split sour dough rolls and warmed slightly.


Lightly oil the sausages and brown evenly in a large pan or on a hot plate. Cook for around 6-8 minutes in total and turn to get an even coverage of colour.

The sausages should be cooked to a medium to well-done temperature so they should appear, pink and juicy in the centre.

Rest the sausages fro a couple of minutes before putting in the rolls.

To Serve

Place the sausage in the roll. You may like to butter the rolls.

Spoon and spread on a good hit of the habanero mustard.

Heap on the sauerkraut to your liking.

Serve and enjoy.

Drinks match

Tuatara Aoteroa Pale Ale

Crater Rim Pinot Noir 2010 – Banks Peninsula. They make one Wiapara and one Banks Peninsula; and this is lighter. More raspberries, plum and black tea. It’s freshly delicate with a smoky nose. Raspberry tea and raspberry canes on the palate. About $30.

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