or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Wild Boar Italian Sausage
New Posts  All Forums:Forum Nav:

Wild Boar Italian Sausage

post #1 of 21
Thread Starter 

Started out with this nice wild hog, caught him taking a bath

After he was field dressed and skinned he got to drive home feeling pretty cool

The hams get immediately parted out, injected, and pickled for five days in brine. That's another story

All the rest of the meat from my wild hogs gets deboned and cubed for sausage

The recipe:

14 lbs wild hog  meat

8 lbs domestic porkbutt

2 lbs backfat

Fennel seed           7tbsp

Corriander             2 tbsp.

Caraway                2 tbsp.

Anise                    2 tbsp.

Red pepper           2 tbsp.

Black pepper         4 tbsp.

Salt                      9 tbsp.

Sugar                   2 tbsp.

Chopped garlic      20 large cloves

Zinfandel wine       1 750m bottle

All spices that are seeds get toasted in a 350º oven for five minutes in a pie pang then go into the coffee grinder. I like to keep he entire upper assembly of my 1 hp grinder in my freezer for a couple of hours right before use, colder is safer.

After grinding everything goes for a five minute ride in the meat mixer

Now it's time to put the grind mixture into a big bowl and cover, toss in the fridge overnight, tidy up all the tools. The stuffer tank has been sleeping in the freezer all night, cold is good, gives me a lot more time without having to worry about the grind deteriorating.

Link up at seven inches, perfect size for a roll

I like to place the sausages on a cookie sheet in the freezer for about a hour and a half before shrink-wrapping, helps maintain form and presentation.

From field to fork, I love doing this! RAY


post #2 of 21

Brilliant bit of work.:439:

Recipe looks very Italian to me.I like the care you took with the grinding & mixing you obviously have plenty of skill.

post #3 of 21
Thread Starter 

Thank you very much Moikel! I do all the cooking at our house and take a great deal of pride in the quality sausages and smoked meats that I produce. The only things more important than flavor and appearance are hygiene and food safety, my family and friends depend on it. RAY

post #4 of 21
I can tell you've been doing this for a long time. Good skill to have.

I bet those sausages were awesome.
post #5 of 21

Nice Job with the sausages and nice equipment you have there. The motor on the stuffer make things a whole lot easier.... Congrats on the boar score and thanks for sharing.......Thumbs Up

post #6 of 21
Very impressive! I hope to make hog sausages one day when I get back to the states.
post #7 of 21

Nice score on the hog. The sausage looks very tasty. You have a bunch of nice toys to work with. It sure does make life easier when you have the right tools to work with.

Happy smoken.


post #8 of 21

WOW! How amazing is that!


As a lover of wild boar, I am impressed!


Great job!


Cheers! - Leah (OH, and seeing as you have some Zin bottles kicking around, do feel very invited and welcome to join our fun wino group if you wish - click up in the "Groups" section - as we do have a great time).

post #9 of 21

Ray, very impressed, great job, you can come and help me anytime on making sausage LOL Great post and good job on getting that boar down. 


Make sure you let us know how them hams come out also.


A full smoker is a happy smoker, 



post #10 of 21
Thread Starter 
Originally Posted by themule69 View Post

Nice score on the hog. The sausage looks very tasty. You have a bunch of nice toys to work with. It sure does make life easier when you have the right tools to work with.

Happy smoken.


Thank you Mule! I've had a Cabelas Visa for a decade now. We charge most everything on it, groceries to major purchases. We pay the balance off every month but at the end of the year I've accumulated $500-$600 worth of free shopping. I've taken my time and got Cabelas commercial-grade SS gear for sausage making and meat smoking over the years, never fails me. Being a union carpenter for 32 years until I had no back left I learned fast that good tools make for easier work. RAY

post #11 of 21
Thread Starter 

The hams from the boar were lean and large and took so long on the smoker to come up to temp I fear they'll be pretty dry and best fit for split pea soup. I think the ones pictured are from my partners sow, they came out great and he raves about them. Sows are always better, nice layer of fat all over. RAY

post #12 of 21

Ray those looked great!!

Any tips to taking the "game taste" out of the boar?

post #13 of 21
Thread Starter 

When making my sausage I believe the use of the spices and 40% domestic porkbutt along with just a little backfat takes away any ill flavor. That being said, I've whacked right around seventy wild hogs in my hunting career and of those two stood out as being pretty much inedible, stinky old boars. Some guys say it can happen when a old boar has been feeding on a dead cow or deer carcass, things that eat meat don't taste good to us humans, coyotes and cougars for instance. A professional hog guide once told me that sometimes it's "that their nuts get the best of them" that causes the meat to stink. A few years back at the ranch I hunted we saw a kind of sickly pig with a small herd a few times and finally decided to shoot it. Turned out when I gutted and skinned it the whole hog had a gray color to the meat. I threw that hog away into a field where we could see how things went, the coyotes wouldn't even eat it, and it was left to the vultures, eagles, and condors. The pig in the picture is the first boar I shot in about a decade, I've pretty much been focusing on sows, better tableware. RAY

post #14 of 21

Nicely done!  Here in Texas feral pigs are a growing problem, and their damage is substantial.  Good job on keeping them in check!  Thumbs Up

post #15 of 21

Wow thanks!!  I really appreciate the explanation.  That explains a whole lot!  I heard before about the whole "nut" part but wasn't sure if it was my buddy blowin smoke.  Thanks again, I'll have to try your recipe with the meat I have left over!

post #16 of 21

Nice explanation of how you process your hog into sausages.. Thanks for the education!  For a newb who wants to start getting into sausage making, I gather I need to assemble a meat grinder, mixer, and sausage maker.  Are those the three biggies??

post #17 of 21

Cure #1....  5# vertical stuffer....  #12 Grinder....    All 3 can be had for around $200....    then there's casings.... natural, collagen etc...  and you can hand mix in a plastic tub....




Intel(R) JPEG Library, version []..  .. 

post #18 of 21
Thread Starter 

Yep, that's all you'll need and what Dave is showing is just about exactly what I stated with. For anything less than a fifteen pound batch I never use the meat mixer, just a plastic tub like this, $1.99



A lot of the grinders you can purchase will have stuffing tubes that can be utilized for sausage making, not a bad way to go until you realized you're hooked and need to get a dedicated stuffer. I'll be back pounding out some sausage next week, I put a real dent in my supply during a month of rehab from hip surgery. I might give it another two weeks, my grinder weighs 58 lbs. and the doc says my rehab is about the best he's ever seen. He says to do anything I like, but don't fall, or it's back to square one. No rush. RAY

post #19 of 21

Ray, I look forward to seeing your next sausage making project.Thumbs Up

post #20 of 21

Ray,  that's some nice work there on that sausage.  It's great to have a chance to get to the field and end up with results like this.  Very nice step by step, sharing the recipe, and pictures.  Reinhard

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Wild Boar Italian Sausage