Ingredients
- 1lb Fallow
- 1lb Wild boar
- Strip of Lardo
- Fresh Sage
- 6 cloves Garlic
- Black pepper
- Sea salt
- Pink Salt (optional)
- Rusk
- Natural Pigs intestines
- Shallots
- Tomatoes
- Dried Provence herbs
- Good quality tinned tomatoes
- Ras El Hanout
- White Beans
- Sourdough bread
- 4 Eggs
- Breadcrumbs
Method
Make these sausages 24 hours before you intend to cook them.
Cut the meat into strips and feed through a coarse grinder, alternating lardo, boar and venison. Place the mix into a large tray and season with fresh Sage, a tablespoon of black pepper, a tablespoon of sea salt and grated garlic. Mike adds Pink Salt as a preservative, but this is optional. Sprinkle rusk over your mix and work together.
Fill your sausage maker and really push down to make sure that there are no air bubbles. Open your pig’s intestines and flush through with water to clean the inside and make it damp for sliding onto the tube and tying off. Fill your sausages and tie off before linking to the required size. Hang and allow to dry for at least 24 hours.
Prepare 2 frying pans, in the first gently fry your sausages. In the second add finely diced shallots and halved tomatoes. Add sliced garlic and a mix of Provence herbs. Add a tin of good quality tomatoes and season with pepper and a good pinch of Ras El Hanout. Stir through a tin of white beans.
Remove the sausages from the pan and finish by smoking in the Traeger, then grill four slices of sourdough in the vacated pan. When toasted rub over with garlic.
Nestle the toast in the frying pan and crack an egg onto each slice. Add the smoked sausages and sprinkle with breadcrumbs before placing in the Traeger for 15 minutes to finish.
Enjoy!