Smothered Wild Boar Sausage In Apple Cider

Smothered Wild Boar Sausage In Apple Cider

Prep Time: 2 Hours

Yields: 6 Servings


Early settlers found wild apple trees growing in Louisiana and often made wine with the fruit or included it in recipes. This sausage, created in central Louisiana, is flavored with apples and cider.


1 pound fresh wild boar or pork sausage links

1 cup apple cider

1 cup diced red apples

1 cup diced green apples

¼ cup vegetable oil

1 cup diced onions

½ cup diced celery

½ cup diced red bell peppers

¼ cup sliced garlic

1 cup chicken stock

½ cup sliced green onions

salt and black pepper to taste

granulated garlic to taste


Preheat oven to 375°F. Using a toothpick or fork, prick sausage skin once or twice at 3-inch intervals. In a 12-inch, cast iron skillet, heat oil over medium-high heat. Cook sausages until golden brown on all sides, turning occasionally. Remove and set aside. In the same skillet, sauté onions, celery, bell peppers and sliced garlic 3–5 minutes or until vegetables are wilted. Pour in apple cider and chicken stock then bring to a low boil. Return sausages to pan and top with apples and green onions. Season with salt, pepper and granulated garlic. Cover skillet with a tight-fitting lid or foil. Bake 1½ hours. To serve, place sausage links in center of a round platter and surround with apples.