Sweet Porchetta Wild Hog Sausage

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   Combine all ingredients except water and vinegar (and casings) and toss to distribute the seasonings.

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   Chill until ready to grind.

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   With a meat grinder or Kitchen Aid attachment, grind the mixture through a small die into a mixing bowl set on ice.

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   3.

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   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.

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   4.

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   Saute a small portion of the sausage, taste, and adjust the seasoning if necessary.

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    5.

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    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.

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    Twist the casing off into links and let sit overnight in the refrigerator.

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    6.

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    To cook, heat oil in a skillet and sear on medium-low heat for about 15 minutes, turning often.

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    The internal temperature should be 160F.

No additional tips available.