Wild Boar Sausage And Goop

Name: Wild Boar Sausage And Goop
Total time: 1 h 30 min
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

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

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

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.