South of the Border 3 Chile Wild Boar Sausage

Sam Kohler 

When it comes to the classic brat or hot dog I love to mix up recipes beyond just mustard, ketchup, and relish. This recipe is a way to compliment the spicy, savory flavor of the Gamekeeper Butchery 3 Chile Wild Boar Sausage with textures and flavors inspired by Mexican Cuisine. 


Hickory Smoked and Candied Jalapeno Relish

  • 1-2 lbs of Jalapeños, sliced 
  • 1 1/2 cups of Apple Cider Vinegar
  • 3-4 cups of White Sugar
  • 2-3 teaspoons of Celery Salt
  • 1-2 teaspoons of Paprika
  • 1 teaspoon of Dark Chili Powder

Avocado Crema

  • 1 bottle of Mexican Crema
  • 2-4 Avocados 
  • Juice of 3-4 Limes
  • Salt, to taste
  • Pepper, to taste
  • 1-2 bunches of Cilantro 
  • (Optional) 2-4 Cloves of Garlic

Pickled Red Onions

  • 2 Large Red Onions, Sliced
  • 1 cup of Apple Cider Vinegar
  • 1/4-1/3 Cup of Water
  • 1 tablespoon of Salt
  • 2 tablespoons of White Sugar
  • 4 tablespoons of Black Peppercorns

Queso Fresco


  1. Begin by taking a disposable drip pan and putting small holes in the bottom with a skewer or knife point. 
  2. Slice your jalapeños and place them in the pan an set your smoker to the lowest possible smoke setting, mine was 160F.
  3. Place the jalapeños and drip pan in the smoker for 1.5-2.5 hours until the jalapeños are tender and have a smokey flavor. 
  4. Remove the jalapeños and then dice them. Take the remaining ingredients and mix them in a plan and bring them to a boil. and then add the jalapeños and let them candy on medium-low heat for 10 minutes and then put them in a bowl or jar. 
  5. For the pickled onions, slice the onions and then place them in a sealable jar. 
  6. Take the brining ingredients and mix them in a pan and bring them to boil and then pour them over the onions and let them marinate for 30-45 minutes before placing them in the fridge. 
  7. For the crema, you will combine all ingredients in a blender and pulse until the desired consistency is reached. (Add more or less avocado depending on the size and what consistency you are looking for.) 
  8. Finally, top all the ingredients onto a freshly cooked wild boar sausage and then crumble some queso fresco on top and enjoy! 

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