I have now cooked up 2 batches of the links. First was pan fried with 2 tablespoons of water in skillet. Fat was bubbling in the casings when I probed with thermometer (160 and 162 on the 2 I checked). Did another 5 links this morning in skillet with no water and 2 I checked were right at 160-164. Again, flavor was good and dryness was oh-so subtle. Next batch I do I intend to bump up lean to fat to closer to 30% and see how it impact the outcome.
Sausage from Wild Pig?
Anyone have any tricks for making pig sausage since wild pig is so lean?
You could mix in some Boston Butt with the wild hog, say 30-50%.
Wild hogs are very plentiful here in Texas. I use them often, I get the local store butcher to save pork fat for me, from there trimmings. I like at least 20% fat for my sausage by weight. CF