Smoked Sausages

# Smoked Wild Boar Sausage

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whitetail bresola Gravlax-style Tenderloin Burger hindquarter Hogs Wildbora Wild Bora Vildsvin
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Smoked Wild Boar Sausages for the Grill

For this recipe, you will need the following:

2 kg ground wild boar (hog)
½ kg pork fat or finely ground bacon
50 g truffle (aromatic or flavored)
100 g powdered milk
125 g potato starch
10 g phosphate
10 g sugar
70 g dry spice mix (e.g., ginger, onion, garlic, paprika, chili, allspice)
80 g salt
35 g curing salt (or replace with standard salt—use 150 g total if omitting nitrite)
1 liter ice-cold water
1 g ascorbic acid
2–3 meters lamb casing (20–22 mm or 22–24 mm)

 

Method:

  1. Begin by blending the meat and salt in a food processor for about 1 minute.

  2. Add 2/3 of the ice water and mix for another 2 minutes.

  3. Add the spice mix, powdered ingredients, and half of the fat.

  4. Stir in the remaining water along with the ascorbic acid.

  5. Fold in the remaining fat along with diced cheese or truffle.

Stuff the mixture into lamb casings using a sausage stuffer or meat grinder attachment. Twist into desired lengths (a piping bag can work in a pinch). Hang the sausages in a well-ventilated area with airflow for 40–60 minutes to dry the surface.

Smoke the sausages at 150–160°F (65–70°C) for 45–60 minutes. Then poach them gently at 172°F (78°C) for 15–20 minutes. Cool immediately in ice water for about 15 minutes.

These sausages are now ready to be grilled—perfect while waiting for your next wild boar hunt.

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