1 lbs wild pig meat, freshly ground -- info on getting wild boar here
1 tsp sea salt
3 tbsp maple syrup
The meat was cut into 1-2 inch chunks directly off of the carcass, mixed with the syrup and salt, and ground in the sausage attachment of a Kitchen Aid mixer using the plate with the smallest diameter holes.
The flavor was a little one-note with just the maple syrup, and could probably have benefited from apples and some spices. So, I consider this ratio of meat/salt/sweet as a base from which I will do further experimentation.
The cooked sausage is shown here with sauteed garlic and rainbow chard.
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