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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. 







 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



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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