WILD GAME
RECIPE
WILD GAME SAUSAGE
with lemon cabbage
AIMPOINT
WILD GAME RECIPES
Created By The Swedish Chef Peter J. Skogström
Wild game sausage cooking with Peter Skogström, chef of the year 2006 and winner of the national competition Chef's Challenge 2015 in Sweden.
Read about the wild game cooking passion here.
INGREDIENTS
4 SERVINGS
| 1 lb / 500 g | Wild Game Mince |
| 4 oz / 100 g | Fat Pork Shoulder |
| 2 oz / 50 g | Shallots, Chopped and Fried |
| 5 pcs | Anchovies Fillets |
| 1.5 cup / 3 dl | Cream |
| 1 tbsp | Aniseed, Cinnamon, Juniper Berries, Pink Pepper |
| 1 pcs | Bay Leaf |
| Salt and Pepper | |
| Casings, Preferably Lamb |
THE CABBAGE
| 0.25 lb / 250 g | Pointed Cabbage, Sliced |
| 1 pcs | Onion |
| 1 pcs | Lemon, Zest and Juice |
| 3 tbsp | Sugar |
| 2 oz / 50 g | Butter |
| 0.5 cup / 1 dl | White Wine |
| Salt and Pepper | |
| Flat-Leaf Parsley |
PREPARATION
THE SAUSAGE
Make a coarse mince of meat, anchovies, spices and pork.
Steam the sausages for about 2 minutes and then let them cool.
Grill or fry just before serving.
THE CABBAGE
-
Slice the cabbage and chop the onion finely.
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Grate the zest of the lemon and squeeze the jucie.
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Fry the cabbage in butter in a pot together with lemon zest and onion.
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Add the juice, sugar and wine and simmer under the lid until the cabbage is softened.
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Season with salt and black pepper.
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Dice the bacon finely and fry crispy.
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Pluck the leaves from the parsley and mix it with the bacon just before serving.
SERVE
Serve the sausage and cabbage with nice mashed potatoes or in a bread.
