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“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.