Chipotle Wild Boar and Shrimp Sausage

Larry White

Chipotle Wild Boar and Shrimp Sausage
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Living in the low country of the coastal southeast, you’ll often see the combination of seafood and pork (in sausage or bacon form). Hearty comfort food dishes like shrimp and grits and shrimp perloo are usually what come to mind. Here I wanted to combine the shrimp, pork and grain (rice) to make a delicious all in one sausage with a little Mexican flare. It's easy to throw together, freezes well and can be made into sausage balls or patties. As long as you stick to the basic ratio of pork, shrimp, rice and egg, you can swap out the other ingredients with any flavors that you’re craving.

 

Servings: Makes about 1 Pound of Sausage

 

Cooks Notes:

The sausage does not need to be cooked in the sauce below. You can simply cook them as you would a breakfast sausage patty or meatball.

 

For the Sausage:

1/2 pound shrimp, peeled

1/2 pound ground wild boar

1 egg

1 tablespoon chipotles in adobo, chopped with sauce

1 tablespoon lime juice

2 garlic cloves, minces

About 1/4 cup chopped fresh cilantro

1 teaspoon salt

1/2 cup cooked and cooled rice

2 tablespoons cooking oil

 

For the Optional Cooking Sauce:

1 cup onion, chopped

¼ cup cilantro

1 15-ounce can diced tomatoes, with juices

1 jalapeño, seeded and chopped

1/2 cup coconut milk

Salt to taste

 

Directions:

  1. Make the sausage. Chop the shrimp into small pieces around 1⁄4 inch in size. To a bowl, add the chopped shrimp and the remaining ingredients (except the cooking oil). Mix everything together until the ingredients are incorporated. The mixture should be tacky to the touch. Shape the mixture into 12 evenly sized balls or into 6 patties.
  2. Cook the sausage. In a large heavy bottomed skillet over medium heat, add the cooking oil. Once the oil starts to lightly smoke, add the sausage. Once the sausage starts to lightly brown, add the 1 cup of chopped onions. Move the onions around so that they come in contact with the pan. Once the sausages are nicely browned, turn them over and stir around the onions.
  3. Make the sauce. While the sausages are cooking, add cilantro, tomatoes, garlic, jalapeño and coconut milk to a blender. Pulse until you have a chunky puree. Pour the   sauce over the sausages, cover with a lid, reduce the heat to medium low. Gently simmer the sausages for around 10 minutes or until cooked through. Remove the sausages from the pan while leaving the sauce. Set the sausages aside on your serving vessel. Bring the sauce to a simmer and cook for 2 to 3 minutes or until you have the consistency you're looking for. Season with salt and pepper to taste.
  4. Time to serve. Pour the sauce over the sausages and garnish with fresh cilantro. Serve with rice, pasta or inside of your favorite bread to make a delicious torta.

 

 

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About the author

Larry White

Larry White is a hunter, avid outdoorsman and former restaurant chef whose life revolves around food and being in wild places.

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