Wild Boar Sausage And Goop

Name: Wild Boar Sausage And Goop
Yield: 8 servings
Ingredients: Assorted dried whole or powdered California and Mexican chilies like anchos (dried poblanos), moritas (smoked serranos), habaneros; Sea salt; Cayenne pepper; Paprika; 3 tablespoons olive oil; 2 Maui, Vidalia or other sweet onions, coarsely chopped; 2 red bell peppers, seeded, sliced into thin rings; 8 ounces okra, trimmed, cut crosswise in half; 6 ounces portobello or other mushroom caps, coarsely chopped; 1 16-ounce package fresh or frozen blanched, shelled soybeans (edamame); 1 pound wild-boar or other lean sausage seasoned with fennel or garlic and parsley, removed from casings; Tips from 1 bunch asparagus (optional); Mashed purple Peruvian potatoes seasoned with butter, salt and pepper

By Amy M. Spindler

Published January 5, 2002

Total Time: 1 hour 30 minutes
Rating: (0)
Comments: Read comments

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Ingredients

Yield:8 servings

FOR THE SPICE MIX

Assorted dried whole or powdered California and Mexican chilies like anchos (dried poblanos), moritas (smoked serranos), habaneros
Sea salt
Cayenne pepper
Paprika

FOR THE GOOP

3 tablespoons olive oil
2 Maui, Vidalia or other sweet onions, coarsely chopped
2 red bell peppers, seeded, sliced into thin rings
8 ounces okra, trimmed, cut crosswise in half
6 ounces portobello or other mushroom caps, coarsely chopped
1 16-ounce package fresh or frozen blanched, shelled soybeans (edamame)
1 pound wild-boar or other lean sausage seasoned with fennel or garlic and parsley, removed from casings
Tips from 1 bunch asparagus (optional)
Mashed purple Peruvian potatoes seasoned with butter, salt and pepper

Ingredient Substitution Guide

Preparation

Step 1
To make spice mix: grind chilies in a mortar and pestle and mix according to taste with salt, cayenne and paprika. (To make a medium-hot mix, combine about 2 tablespoons each powdered anchos and moritas, 1 tablespoon each paprika and salt and ½ teaspoon each powdered habeneros and cayenne.) Store in a saltshaker.
Step 2
To make goop: heat the oil in a 4-quart dutch oven over medium-high heat and sauté onions until translucent, about 10 minutes. Stir in about 1 tablespoon spice mix and cook 1 minute. Stir in bell peppers, okra, mushrooms and soybeans, cover and cook about 15 minutes, stirring occasionally.
Step 3
Meanwhile, brown the sausage in a large nonstick skillet over medium heat, breaking up into small pieces with a wooden spoon. Stir into the goop. Cover and simmer about 40 minutes, stirring occasionally. Season to taste.
Step 4
Stir in asparagus, cover and cook about 5 minutes longer. Serve with mashed potatoes.

Tip

Wild boar sausage is available from www.dartagnan.com, (800) 327-8246. Whole and powdered chilies are available from Aphrodesia, 264 Bleecker Street, (212) 989-6440.