Savory Wild Boar Sausage with Fried Sage, Two-Corn Polenta
Freshly-ground wild boar from the Texas Hill Country is mixed with chopped yellow onions, Italian sweet chili powder, fresh garlic, sea salt and freshly-ground black pepper. Formed into patties, then fried in sage brown butter and served over two-corn polenta (fresh kernel corn and stone-ground yellow flint corn) with sweet peppers and fresh chives..
Savory Wild Boar Sausage with Fried Sage, Two-Corn Polenta
Vindaloo Tiramisu said,
May 17, 2011 at 1:05 pm
Dear Ren,
I am enjoying your blog immensely–just found it and subscribed today. I don’t care what you say about having a cheap camera, it works. Love your writing style and respect your way of life and thinking. As a new blogger still working out the kinks, I am seeing how things can evolve and also the possibilities for networking. Thanks for all you do and for your commitment to your work. It is most appreciated.
Sincerely,
Vindaloo Tiramisu of The Voluptuous Table
Ren said,
May 18, 2011 at 1:36 pm
Wow! Thank you so much!
Sociology of Sheena|Sheena Lashay said,
July 5, 2011 at 11:38 am
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