Sweet Porchetta Wild Hog Sausage

• 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
• 3/4 cups Ice Water
• 1/4 cups Red Wine Vinegar, Chilled
• Pork Casings

1. 1.
2. Combine all ingredients except water and vinegar (and casings) and toss to distribute the seasonings.
3. Chill until ready to grind.
4. 2.
5. With a meat grinder or Kitchen Aid attachment, grind the mixture through a small die into a mixing bowl set on ice.
6. 3.
7. 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, longer with your hands.
8. 4.
9. Saute a small portion of the sausage, taste, and adjust the seasoning if necessary.
10. 5.
11. 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.
12. Twist the casing off into links and let sit overnight in the refrigerator.
13. 6.
14. To cook, heat oil in a skillet and sear on medium-low heat for about 15 minutes, turning often.
15. The internal temperature should be 160F.
16. Makes 5 pounds of sausage.

fat, kosher salt, sugar, garlic, fennel seeds, ground black pepper, sweet paprika, water, red wine vinegar, pork casings

Taken from tastykitchen.com/recipes/homemade-ingredients/sweet-porchetta-e28098wild-hoge28099-sausage/ (may not work)