Wild Boar Sausages

Name: Wild Boar Sausages
Yield: To make 680 g (1½ lbs)
Ingredients: sausage casings; freshly ground black pepper; small pinch of ground cloves and nutmeg; small pinch of ground cloves and nutmeg; 2 tablespoons fennel seed; 225 g (½ lb) fresh boar or pork back fat; 450 g (1 lb) lean boar meat, from the shoulder or loin; 1½ teaspoons fine sea salt; 225 g (½ lb) fresh boar or pork back fat; 450 g (1 lb) lean boar meat, from the shoulder or loin; 450 g (1 lb) lean boar meat, from the shoulder or loin

Preparation info

To make
680 g

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

Boar makes memorable sausages, and if you have a mincer and a sausage-making attachment for your food-processor nothing could be easier. There is endless scope for different seasonings such as juniper berries, garlic, sage, shallots and fresh herbs.

Ingredients

450 g (1 lb) lean boar meat, from the shoulder or loin
225 g

Main course

Method

Soak the casings overnight in cold water. Mince the meat and fat then mix in the seasonings and 4 tablespoons of cold water. Run cold water through the casing then push on to the nozzle of a sausage-making machine. Don’t fill the casing too tightly, and let it fall in a coil or twist into links. Place the sausages in a frying pan and add water to come half way up the sausages. Boil until the wa