Wild Boar Superb Sausage

This is a great sausage made from wild boar, pork belly (bacon) and beef. Although boar is a wild pig, nevertheless its meat is much leaner and will benefit from some pork fat. Beef is added due to its water binding properties; by adding extra water we create a juicier product.

boar meat750 g1.65 lb
fat pork belly150 g5.3 oz
beef100 g3.5 oz
Ingredients per 1000g (1 kg) of materials
salt20 g3.5 tsp
cure #12.5 g1/2 tsp
pepper6 g3 tsp
marjoram4 g2 tsp
ground mustard seed4 g2 tsp
garlic14 g4 cloves
  1. Reserve 0.25 g (1/10) of cure #1 for beef. Grind beef through small plate, add cure #1 and mix. Add as much cold water as the meat can absorb. Leave for 24 hours in refrigerator.
  2. Grind boar meat and bacon with 10 mm (3/8") plate. Add salt and the rest of cure #1. Leave for 24 hours in refrigerator.
  3. Mix meats together and add spices. Smash garlic through garlic press or chop finely. Apply some force when mixing, the proper word will be kneading. Don't add water, the meat
  4. should become sticky.
  5. Stuff into 36-38 mm natural casings. Follow either A, B or C step:
  6. A. Cook for 40-45 minutes in hot water at 176 - 185 F (80-85 C). Cool sausages in cold water. OR:
  7. B. Hang sausages for 2 hours at room temperature to dry out casings. In meantime warm up the smokehouse. Smoke for 3 hours with hot smoke at 130-140 F (55-60 C).
  8. Cook in hot water at 176 - 185 F (80-85 C) until inside meat temperature reaches 155-160 F (68-71 C). This may take 25-30 minutes. Cool sausages in cold water. OR:
  9. C. After smoking the sausages may be baked in a smokehouse: start increasing smokehouse temperature to 185 F (85 C). Hold at this temperature until inside meat temperature
  10. reaches 155-160 F (68-71 C).Cool in the air.
  11. Store in refrigerator or in a cool place.

For C method: Sausages may be left hanging in a cool, well ventillated place at 54-59 F (12-15 C), they will loose more moisture and will become semi-dry and then dry sausages.

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