Have you ever made sausage? Have you ever thought about making sausage?

It is a fun affair.

I would rather talk about sausage right now than the aftermath of the horrible loss I experienced last week. That has consisted of drama and me eating a box of truffles in preparation to open three Fedex boxes that I didn’t want to open.

So I’m going to talk about sausages instead.

These are my sausages. From left to right their names are: Venison Sausage, Cotechino Sausage, Venison Kielbasa, Chorizo, Porchetta Sausage.

I made them from the pigs I hunted and the venison at deer camp. Even the fat I used was from the very big hog on the preserve.

Then I roasted them over an open fire and sliced them so we could do a little taste test. It is all for my next book Girl Hunter, coming to a store near you in the fall.

It has been very hard to write lately. But I’m trying.

Nevertheless, there will be all five of these sausage recipes in the book. And some handy “how to’s” so that you can make sausage in your own kitchen, or properly butcher if you’re so inclined. Because that is what I’m here for. Or so I think…

Here is a prelude in case you’re feeling impatient…which I am, more often than not…

“Sweet Porchetta ‘Wild Hog’ Sausage”

Prep Time12 hrs
Cook Time15 mins
Total Time12 hrs 15 mins
Servings: 5 pounds


  • 4 pounds hog butt diced into 1” pieces
  • 1 pound hog or domestic pork belly fat diced into 1” pieces
  • 3 tablespoons Kosher salt
  • 2 teaspoons granulated sugar
  • 2 teaspoons garlic minced
  • 2 tablespoons fennel seeds toasted
  • 2 teaspoons ground black pepper
  • 2 tablespoons sweet paprika
  • ¾ cup ice water
  • ¼ cup red wine vinegar chilled


  • Combine all ingredients except water and vinegar and toss to distribute the seasonings. Chill until ready to grind.
  • With a meat grinder or Kitchen Aid attachment, grind the mixture through a small die into a mixing bowl set over ice.
  • Add the water and vinegar to the meat mixture and mix with the paddle attachment or your hands until the liquids are incorporated and the mixture has developed a uniform, sticky appearance, about 1 minute on medium speed in a mixer, or longer with your hands.
  • Sauté a small portion of the sausage over medium heat, taste, and adjust the seasoning if necessary.
  • With a sausage stuffer, stuff mixture into pork middles 6 to 8 inches long, pricking the casings with a needle as you go to prevent air bubbles. Twist the casing off into links and let sit overnight in the refrigerator.
  • To cook, heat oil in a skillet and sear on medium-low heat for about 15 minutes, turning often. The internal temperature should be 160 degrees F.