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We offer true Russian Razor Back Wild Boar, not loose farm raised Feral Pigs. This delicious meat is guaranteed not to “Boar” you as Fossil Farms Wild Boar are tracked and trapped in the wild, adding a great story to go along with your meal. Our Wild Boar has a greater marbling content compared to farm raised Boar. As a product of nature, Fossil Farms Wild Boar fall into the characteristics of the “Never Ever Program”, where antibiotics, hormones and steroids are never administered. Considered luxury pork, Wild Boar has a sweet, rich and nutty flavor that is unlike other Boar you have had before.
Wild Boar Sausage with Cranberries4 each (3oz links)$9.00Number:
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IngredientsWild Boar (Meat From Feral Swine), Pork, Beef (Beef, Beef Cheek Meat), Bacon (Water, Salt, Brown Sugar, Sodium Phosphate, Sodium Erythorbate, Sodium Nitrite), Cranberries (Cranberries, Sugar, Sunflower Oil), Water, Aged Shoyu Sauce (Water, Soybeans ,Wheat, Salt), Salt, Shiraz Wine (Contains Sulfiting Agents), Sugar, Spice And Spice Extracts (Soy Lecithin, Tricalcium Phospathe, & Polysorbate 80 added as a manufacturing aid), Carrot Powder, Butter Flavor (Maltodextrin, Salt, Guar Gum, Sodium Bicarbonate, Gum Arabic, Butter, Contains Milk), Mustard Powder, Butter (Cream, Salt), Dried Garlic, Dried Onion, Dextrose, stuffed into a natural Pork casing.
Fossil Farms Cornbread Turkey Stuffing with Wild boar and Cranberry Sausage
Download printable .pdf file.
1 pack Fossil Farms Wild boar and Cranberry Sausage, cut into 1⁄4 inch slices and quartered
1 loaf cooked cornbread, cut into cubes and left out to dry overnight
2 quarts turkey stock
1 cup each celery, onion and carrot, cut into small pieces
2 springs each, thyme, rosemary, sage, parsley, chopped
1 tbsp. butter
Blended Oil, as needed
Kosher salt and Pepper to season to taste
Cook carrots, celery and onion slowly on medium heat in oil until vegetables are soft and translucent. Remove from pan, turn up the heat to high and add sausage. Cook until browned.
Lower heat and add the cooked vegetables and 2 quarts turkey stock. Simmer for 10 minutes and add in the herbs.
In a rectangle pan or Pyrex dish, add the dry cornbread and pour over the turkey stock and sausage mixture. Mix to make sure everything is evenly distributed and season to taste.
Cover and put in oven at 375 degrees for 35 minutes. Let cool and serve.