Wild Boar Sausage Recipe
Wild Boar Sausage Recipe is a rich, flavorful and savory treat perfect for any meal. It has a deep, meaty taste and pairs well with herbs and spices.
Ingredients
- 1 pound ground wild boar meat
- ½ pound pork fat diced
- 2 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon fennel seeds
- 1 teaspoon smoked paprika
- ½ teaspoon crushed red pepper flakes optional
- 2 tablespoons cold water
- Sausage casings natural or synthetic
Instructions
Prepare the Meat and Fat
- Cut wild boar meat and pork fat into small pieces. Keep meat cold for easy mixing.
Mix the Spices
- Combine garlic, salt, pepper, fennel seeds, paprika and red pepper flakes in a small bowl.
Combine Meat, Fat and Spices
- Place meat and fat in a large bowl. Add spice mixture and cold water. Mix until evenly combined.
Prepare the Sausage Casings
- Rinse natural casings thoroughly under cold water. Soak in warm water for 30 minutes if needed.
Stuff the Sausages
- Attach casing to sausage stuffer or piping bag. Fill casing evenly, avoiding air pockets.
Twist into Links
- Form sausages into 4–6 inch links by twisting the casing at intervals. Keep sausages uniform in size.
Cook the Sausages
- Heat a frying pan or grill over medium heat. Cook sausages for 10–12 minutes each side until fully cooked.
Check for Doneness
- Cut one sausage in half to ensure it is no longer pink inside. Internal temperature should reach 160°F (71°C).
Rest the Sausages
- Place cooked sausages on a plate and cover loosely. Let rest 5 minutes before serving.
Serve and Enjoy
- Serve Wild Boar Sausage hot. Pair with eggs, potatoes or bread for a delicious meal.
Notes
- Keep meat and fat cold for easier mixing.
- Use a light touch when stuffing to avoid bursting casings.
- Add your favorite herbs for extra flavor.
- Let sausages rest after cooking to keep juices inside.
- Store leftovers in the fridge for up to 3 days.