Wild Hog Polish Sausage Meatballs (With Marinara and Noodles)

This one was a group effort, the Polish Sausage was made during one of our Texas From Field To Table events and then I got ideas from Chef Albert, Chef Joe and the internet.  This is what we came up with and it is without a doubt a top 3 for Deb and I. Both the cooking method and the final touches of utilizing the Cast Iron skillet made this one a hit.  Let us know if you make this one.  

Video coming soon.

Enjoy

Greg

Ingredients:

Wild Hog Polish Sausage

• 7 lb Wild Hog
• 3 lb Pork Fat
• 4.5 oz of Polish Sausage seasoning
• 1 pt Ice Water

Meatballs: (For 2 #’s of meatballs)

• 1/2 cup of bread crumbs (We used Panko but you can use whatever you prefer)
• 2 Eggs
• Medium onion fine diced and sauteed in butter
• 2tbs butter
• 2 qts beef stock (enough to cover meatballs completely)
• Favorite Marinara Sauce
• Noodles

Method:

Grind twice through small die, Blend all dry ingredients together in meat mixer add spice and ice water. This is for a larger batch but we recommend using what you want for this recipe and then vacuum seal and freeze the rest.

• For the meatballs, mix the two pounds of meat with all of the ingredients, including the sauteed onions.
• Bring beef stock to a simmer
• Preheat oven to 350 degrees
• Form into 1″ balls and place on a covered cookie sheet
• Drop meatballs into simmering stock for about 5 minutes until they float (Do not over crowd the pot)
• Remove from stock with slotted spoon and place in cast iron skillet or other oven safe skillet
• Place in oven for 20 to 25 minutes or until internal temperature reaches 165 degrees
• Pour marinara sauce over meat balls, grate with fresh parmesan and place back in oven (We also added mozzarella)
• Once cheese is melted remove from oven and serve over noodles.  
• I added some red pepper flakes to mine for some extra kick.

Note: If you plan on making sausage links and smoking them you will need to add pink curing salt to the mixture.

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