Wild Boar Sausage And Goop
- Total Time
- 1 hour 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- Assorted dried whole or powdered California and Mexican chilies like anchos (dried poblanos), moritas (smoked serranos), habaneros
- Sea salt
- Cayenne pepper
- Paprika
- 3tablespoons olive oil
- 2Maui, Vidalia or other sweet onions, coarsely chopped
- 2red bell peppers, seeded, sliced into thin rings
- 8ounces okra, trimmed, cut crosswise in half
- 6ounces portobello or other mushroom caps, coarsely chopped
- 116-ounce package fresh or frozen blanched, shelled soybeans (edamame)
- 1pound 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
For the Spice Mix
For the Goop
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.
- 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.
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Cooking Notes
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