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15 responses to “Italian Wild Boar Liver Sausages”

  1. Kindred spirit

    This looks awesome.
    Hank, in your experience, how diligent do we need to be in looking for parasites in the livers of swine and cervids? (Or any of the other organ meats for that matter.)

  2. adele

    These look incredible. I love liver sausage – give me a loaf of crusty bread, and I could probably polish off an entire string in one sitting. 🙂

  3. Jon

    That sounds SO tasty. I used to love liver as a kid – I know, weird…

  4. Phillip

    Well, kick my skepticism down the trail! I don’t care a lot for liver, and after having liver pudding and many other such delights forced down my neck as a kid, I didn’t think I’d care for this stuff… but I’m glad I pushed my preconceptions aside and gave it a go, because this stuff was great!

    Definitely rich, but not at all “liver-y”.

    Good stuff, Hank!

  5. Núria

    Hola Hank!
    You keep on surprising me boy! Hunting instead of going to the market to buy the meat, and making your own sausages… these are really exotic things to me 😀

    I wonder… why almond wood?

  6. Sam Sotiropoulos

    Hank, these sausages sound amazing! I love wild boar, and though I have never heard of these particular sausages I would gladly wolf several of these down with some of your zinfandel! 🙂

  7. Christine

    Hey Hank

    Is it OK if the liver and pork were previously frozen?


  8. John

    Would this work with venison liver?

  9. Eric

    The best deer liver recipe I’ve seen! I used venison shoulder and pork fat, substituted pecans for pine nuts and threw in a few dried cranberries (I read elsewhere the Umbrians sometimes include raisins in the sweeter version so figured what the hey). Smoked over pecan and stuffed into sweet peppers, delicious. Thanks for the inspiration!

  10. scott palmer

    I put apple chunks with cinnamon in and its seems to quiet the gamey taste. Sows seem to taste better.

  11. John Crimi

    I made this with venison liver, heart and a few venison scrapes, plus a Boston butt which weighed about 4 lbs for a total of a 15 lb. batch. I left the spice mix alone and scaled it up to 15 lbs. Just cut back on the tangerine zest some and i used Clementines. This is an awesome sausage! It ranks right up there with Boerewors and Italian wine and cheese as one of my favorites. The end result tastes like rich beef rather than liver. Thank you for the recipe.

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