Wild Boar Sausage: An Easy Pork Sausage Recipe
If you are new to sausage making, then this pork sausage recipe is a fantastic recipe to start with. For our hunting family, sausage is a way to make the most of wild boar, venison, and other types of wild game. However, you can use pork from any type of pig. You can also substitute beef for the venison.
See my complete How to Make Sausage post for step-by-step instructions to make your own sausage with several types of ground meat. I include a detailed list of all the equipment you will need, the basic steps of sausage making, tips for hot and cold smoking, and my best advice to ensure delicious homemade sausage every time.
Pork and Venison: an Ideal Match
As with venison sausage, the mixture of lean venison and fatty pork is an ideal balance. However, many variations are possible. Any cut of beef will work in this pork sausage recipe. You can start from a mixture of ground meat and either stuff it into the casings or make breakfast sausage patties.
This homemade sausage blends wild boar and venison with sage, garlic, Italian seasonings, and a little cayenne and red pepper—a combo of herbs and spices that gives you a little heat and a lot of flavor.
Once you make the sausage, weigh one or two pounds of it and package to freeze it. It will keep in the freezer for 6 months. Thaw the meat in the fridge before reheating.
Stacy Lyn’s Pork Sausage Recipe
For breakfast, serve this pork sausage with pancakes or waffles and a sweet topping like maple syrup or your favorite jam. The links also make an excellent addition to a charcuterie board with cheese, fruit, crackers, and jam. Click for my persimmon jam recipe, shown in the photo below.
Pork Sausage with Wild Boar
Ingredients
- 7 lbs. lean wild pork, cut into chunks and chilled
- 7 lbs. venison, cut into chunks and chilled
- 1/4 cup kosher salt
- 3 Tablespoons sage
- 2 ½ tablespoons dried parsley
- 1 ½ tablespoon freshly ground black pepper
- 1 ½ tablespoons cayenne pepper
- 1 ½ tablespoons crushed red pepper flakes
- 1 ½ tablespoons garlic powder
- 1 ½ tablespoons dried thyme
- 1 tablespoon dried oregano
- Hog casings
Instructions
- Soak the hog casings in water.
- Using the 3/16-inch plate or a 1/4-inch plate on your sausage grinder, grind the cold meat.
- In a medium bowl, add the remaining ingredients and mix well. Add the seasonings to the meat and thoroughly mix with your hands. Place the meat back into the freezer or very cold refrigerator for about 30 minutes, and then grind the seasoned meat once more using the medium attachment.
- Using a sausage stuffer, slide the hog casing onto the stuffer, leaving about 2 inches off the stuffer. Tie a knot with that 2-inch tail. Slowly begin to crank the stuffer. Then fill the casing evenly to form a long sausage tube. Continue to coil the sausage on a large plate or the counter. Using a needle, prick any large air bubbles in the sausage.
- Pinch and twist the sausage to the size links you prefer.
Notes
