Wild Boar Italian Sausage

A handcrafted approach to wild boar that produces perfectly seasoned links with authentic flavor. This recipe uses traditional sausage making to bring out the best in your harvest, creating a memorable meal for family and friends.

Traditional European sausage making

Artisanal Technique This recipe creates authentic Italian sausage using wild boar's natural fat content and flavor, resulting in superior homemade sausages.

Ingredients (Makes 8-10 lbs sausage)

• 8 lbs wild boar shoulder, ground coarse
• 2 lbs wild boar fat or pork fat, ground
• 1/4 cup kosher salt
• 2 tbsp fennel seeds, toasted and ground
• 2 tbsp black pepper, coarse ground
• 1 tbsp red pepper flakes
• 8 cloves garlic, minced
• 1/2 cup red wine
• Natural hog casings, soaked

Method

1. Meat Preparation: Keep everything ice cold during grind with pork fating - the boar, the grinder parts, even the bowl. Cold fat is essential.

2. Seasoning Mix: Add red wine. Combine all your spices and aromatics. Toast the fennel seeds first for extra depth of flavor.

3. Mixing: Mix the ground meat with the seasonings until the mixture becomes tacky and sticky. This ensures even distribution.

4. Casing Stuffing: Slide soaked natural casings onto your stuffer tube and fill them evenly, avoiding air pockets.

5. Linking: Twist the filled casings into six-inch links, alternating direction with each twist to keep them sealed.

6. Aging: Hang the linked sausages overnight in your refrigerator. This drying period helps develop flavor and improves texture.

7. Cooking: These sausages are incredibly versatile - grill them, pan fry them, or crumble them into your favorite recipes.

Storage: Refrigerate 3 days, freeze 6 months Applications: Pizza topping, pasta dishes, grilled as links