have any of you ever heard of hogball soup?

Question

and if you have i would like the recipe..............i think you have to marinate the hogballs in the sac with some garlic and olive oil, but i am not sure

Answer 1

these are also called mountain oysters.....I don't eat them

Answer 2

It's eaten in Serbia and prob other places. As for marinating in the sac, have you ever actually seen the sac on a boar? Doesn't seem too practical to me. And I'll guess that the only ones that are really edible are from young animals, 6-8 months old. Old boars are really strong, gamey, tasting.


Here are some general rules for cooking testes.

Blanch testes for 5 minutes.  This solidifies the insides enough that you can strip the outer membrane. (Before this, they feel like water balloons.)  Make sure the water is only barely simmering, as too much of a rolling boil can cause the balls to explode. (Ouch!)
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Peel off the thick outer membrane using a very sharp knife.  This is the most difficult and annoying part of the whole process.  Start at the Hole That Nature Made – that will make things easier for you.
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Cut into thin slices.  This is another reason you'll need a sharp knife, as the insides are still somewhat gelatinous at this point.
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Marinate for at least one hour.  A simple vinaigrette makes a good marinade, or try something using beer for more cultural authenticity.