Comments on: Making Wild Boar Mazzafegati

By: Sam Sotiropoulos

Sam Sotiropoulos — Mon, 15 Sep 2008 02:07:23 +0000

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!

By: hank

hank — Wed, 03 Sep 2008 15:54:12 +0000

Hola Nuria! I use almond wood because it burns hot, has a nice aroma…and I have tons of it.

By: NÃºria

NÃºria — Wed, 03 Sep 2008 08:20:54 +0000

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?

By: Phillip

Phillip — Tue, 02 Sep 2008 22:51:15 +0000

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!

By: Jon

Jon — Fri, 29 Aug 2008 04:22:03 +0000

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

By: hank

hank — Thu, 28 Aug 2008 17:04:48 +0000

Jamie: In my experience I rarely see parasites in wild critter livers — other than rabbits and some fish. And besides, I grind up and cook the heck out of my liver sausages, so everything will die. That said, I have never seen anything odd-looking.

Adele: They’d be a bit rich to eat a whole string!

By: adele

adele — Thu, 28 Aug 2008 17:01:52 +0000

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.

By: Kindred spirit

Kindred spirit — Thu, 28 Aug 2008 16:53:48 +0000

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.)