The yummiest Sunday brunch board, wines, and mimosas are just a short drive and so very worth it!! You’ll love the food, ambiance, and hospitality at Deschain Cellars, Winery & Lounge in Gainesville…open Sundays from 11:30am-5pm. Tell them we made you go!!! 🥰😎😋 North Texas Wine Country #eatdrinkshoplocal #edibledfw #drinknorthtexas #brunchboard #forestwinery ... See MoreSee Less
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How did we miss #NationalCoffeeDay? We were certainly drinking plenty of it, lol!!You could continue celebrating like we are and check out this “Cultured Coffee” story from winter 2021 by Eric Swayne! Experience a coffee-crawl through 3 awesome local shops, and download a list of 17 coffee destinations and roasters with a local flair:🤠☕️💖#eatdrinklocal #dfwcoffee #edibledfw #supportlocal #localbuzz Pax & Beneficia Coffee Black Coffee Golden Boy Coffee Co. ... See MoreSee Less
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Get ready for a Meat Fight on November 12th!! This always fun, annual BBQ competition actually started in a backyard in Lake Highlands, and has evolved into a meaty chef-competition with a very worthy cause.This year's event features 20 local chefs who will make you eat as they compete for trophies for best brisket, best sausage, etc. -- and you'll also eat samples in the Sweet Fight competition! Oh and there's a casserole competition, and beer from Community Beer Co. Yes, just saying that you'll be very full of meaty, sweetie, and beery goodness. The festivities include more than simply gorging yourself. You'll enjoy a meat-themed midway with games, and the BEST PART: this fun-lanthropy event benefits people living with Multiple Sclerosis. Tickets go on sale October 3rd at 10am. See link below to snag yours!! 21 AND UP ONLY.Meat Fight is back! November 12th, we will smoke meats and happyscream together as we fight for a cure for MS.If you’ve never been to a Meat Fight, you can expect a ton of killer barbecue, all the beers, a midway with meat-themed games, an auction with barbecue-celebrity-packed items and the most fun you’ve ever had at a charity event.100% of ticket price goes directly to helping someone living with MS. We hope you’ll join us!Bookmark the link now, and don’t be late. Tickets go on sale Tuesday, October 3rd at 10 a.m. (and in the past, they’ve gone fast: ... See MoreSee Less
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4 days ago

Edible Dallas Fort Worth
Always appreciate being invited to the annual GO TEXAN Pavilion Preview Night at the State Fair of Texas! Lots of #localgoodness and saw plenty of friends, both old and new. When you’re at the State Fair, be sure you spend time at the GO TEXAN Pavilion and pick up lots of new local products!!!Texas Department of Agriculture #supportlocal #StateFairofTX #edibledfw #gotexan ... See MoreSee Less
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Wild Boar Breakfast Sausage



Recipe and Photo By Kelly Yandell,

Breakfast sausage is the perfect way to introduce yourself to wild boar if you haven’t tried it. Wild boar or feral hogs are problematically abundant in Texas. Ask any farmer or rancher. There is no shortage of high quality consumable protein running around the state wreaking havoc on crops and land. More chefs and home cooks are warming up to using this wild meat to create unique and delicious foods. The flavor is slightly nuttier and sweeter than farmraised pork and not even remotely gamey. It is also leaner. But for the purpose of sausage, sous chef Matt Balke of Bolsa Mercado suggests cutting the boar with domestic pork to, among other things, increase the fat content, which is so important for the taste of breakfast patties.

Makes 30 patties

2 teaspoons rubbed sage
2 teaspoons kosher salt
2 tablespoons brown sugar
½ teaspoon crushed red pepper flakes
¼ teaspoon fine black pepper
¼ teaspoon cayenne pepper
1 pound wild boar, cut into chunks
1 pound domestic boneless pork shoulder, cut into chunks 6 ounces pork fat
   (ask your butcher to add good scrap fat to your shoulder order)

  1. In a mortar and pestle, grind the spices together and mix them thoroughly. Set aside.
  2. In the bowl of a large food processor, combine the wild boar, pork shoulder and pork fat. Process the meat until it is thoroughly combined and uniformly ground. There should not be large chunks of meat or fat. With the processor running, add the spice mixture through the feed tube and allow it to become completely mixed into the meat.
  3. Remove the sausage meat from the processor and form the meat into patties.
  4. In a skillet, cook the sausage patties on both sides until it is thoroughly cooked and no longer pink inside.

Notes: To test the seasoning of the sausage, remove a small portion of the pork from the food processor and cook it in the skillet. Taste the sausage and adjust the seasoning of the remaining meat. For a variation, try other herbs such as marjoram and thyme, or add chopped dried cherries or other dried fruits. This sausage is perfect for freezing.

Purchase USDA-inspected wild boar online through Broken Arrow Ranch ( or in Dallas at Bolsa Mercado.

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KELLY YANDELL is a writer and photographer based in Dallas. She has contributed to Edible Dallas & Fort Worth since 2011. Her website ( celebrates practical dishes and comfort foods, while her photography portfolio can be found at Kelly is an attorney and is the vice president of the Advisory Board of Foodways Texas, an organization founded by scholars, chefs, journalists, restaurateurs, farmers, ranchers, and other citizens of the state of Texas who have made it their mission to preserve, promote and celebrate the diverse food cultures of Texas.

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