Wild Hog Casserole and Bread Pudding


Wild Hog Sausage Casserole

  • Wild Hog Meat (Ground into Sausage)
  • Beef Fat (Ground)
  • tsp Cayenne Pepper
  • tsp sage
  • tsp Italian Seasoning
  • 2 TBS Olive Oil
  • Onion (peeled and sliced)
  • Large potato (grated)
  • Eggplant (Peeled and sliced into small strips)
  • Soy Sauce

Bread Pudding

  • Bread
  •  Cup Brown Sugar
  • Cup of Raisins
  • 6 Cups of Milk
  • 6 Eggs
  • Vanilla Flavoring
  • Honey
  • Cinnamon


Wild Hog Sausage Casserole: Grind hog meat and fat, add cayenne pepper, sage and seasoning and mix well will hands. Heat olive oil in skillet. Fry in skillet for 10 to 15 minutes. Spoon crumbled fried sausage into bowl. Drain some of the grease from skillet. Add onion to skillet. Grate potato and add to skillet, stir occasionally. Cook on medium heat. Add eggplant and stir. Once done, add Soy sauce and sausage, cook at little more. Stir and then sit aside to rest.

Bread Pudding: Crumble Bread into baking dish, add raisins, in bowl, crack eggs and beat with a whist. Sprinkle honey on bread. Add milk and then eggs. Then top with brown sugar and with spoon stir down into mixture. Sprinkle with cinnamon and stir into mixture. Bake at 400 for 20-30 minutes.


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