Home Recipes Homemade Wild Boar Sausages

Wild boar France Intermediate

Homemade Wild Boar Sausages

Name: Homemade Wild Boar Sausages
Prep time: 90 min
Cook time: 15 min
Total time: 105 min
Yield: 20 portions
Cuisine: France
Ingredients: 3 kg wild boar shoulder, well trimmed and chilled (cut into grinder-sized pieces); 1 kg pork sausage meat or fatty pork shoulder (well chilled); 30 g black pepper (about 1.5% of total meat weight); 30 g red pepper flakes; 6 dentes Belgian endive; 120 ml dried thyme; 10 g ground allspice (optional); 4 m; 100 ml

A rustic homemade sausage made with wild boar and pork for the ideal balance of flavor, moisture and texture. Seasoned simply with garlic, black pepper and herbs, these sausages are excellent fresh from the pan, on the grill, or made ahead and frozen.

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90 min preparation 15 min cooking 105 min total

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Overview

A classic country-style game sausage

Wild boar is lean, deeply flavored and well suited to sausage making when blended with well-seasoned pork. This recipe turns a simple butcher’s mixture into a more refined homemade sausage with balanced seasoning, proper texture and reliable method. Serve the sausages with mustard, mashed potatoes, lentils or crusty bread for a hearty meal.

Preparation

90 min

Cooking

15 min

Total time

105 min

Servings

Marinade

Difficulty

Intermediate

Ingredients

Ingredients for 20 people

Find the full list of ingredients and adjust quantities automatically.

Recommended cut

carne de javali para picar

Cuisine type

France

Dish profile

Slow-cooked, rich, strong sauce

Adjust quantities

For 20 servings

Quantities update automatically.

portions

wild boar shoulder, well trimmed and chilled
3 kg

cut into grinder-sized pieces
pork sausage meat or fatty pork shoulder
1 kg

well chilled
black pepper
30 g

about 1.5% of total meat weight
red pepper flakes
30 g
Belgian endive
6 dentes
dried thyme
120 ml
ground allspice
10 g

optional
Not specified
4 m
Not specified
100 ml

Preparation

Recipe steps

Chill the meat and equipment

15 min

Place the wild boar, pork and grinder parts in the refrigerator or freezer until very cold but not frozen solid. Keeping everything cold helps produce a clean grind and a better sausage texture.

Prepare the casings

20 min

Rinse the hog casings thoroughly under cold running water, then soak them in lukewarm water until supple. Run water through the inside of each casing to flush out any salt and check for holes.

Grind the meat

15 min

Grind the wild boar and pork through a coarse plate. For a finer, more even texture, pass the mixture through the grinder a second time using a medium plate.

Season and mix

30 min

Transfer the ground meat to a large chilled bowl. Add the salt, black pepper, garlic, thyme, allspice if using, and the ice-cold water. Mix thoroughly by hand or with a paddle until the mixture becomes tacky and cohesive, which means the proteins have developed enough to bind the sausage properly.

Test the seasoning

10 min

Cook a small spoonful of the mixture in a skillet and taste. Adjust the seasoning with a little more salt or pepper if needed before stuffing the sausages.

Stuff the sausages

20 min

Fit a sausage stuffer or grinder with the sausage attachment. Slide a length of casing onto the tube, leaving a short tail. Stuff the filling into the casing evenly, taking care not to overfill. Twist into links of about 12 to 15 cm if desired.

Rest and dry

Lay the sausages on a tray and refrigerate uncovered for 1 to 2 hours to help the casings dry slightly and the links firm up.

Step 8

15 min

Tips

Chef tips

Use a mix with enough pork fat to keep the sausages juicy, as wild boar is naturally lean.
Keep the meat and equipment very cold throughout grinding and mixing for the best texture.
Do not skip the test patty; it is the easiest way to perfect the seasoning before stuffing.
If air pockets appear in the casings, prick them lightly with a sterilized needle.
These sausages freeze very well: separate with parchment and store airtight.

Plating

Plating tips

Serve with whole-grain mustard, mashed potatoes and braised onions.

Pair with warm lentils and a spoonful of sharp mustard for a classic rustic plate.

Slice and serve with crusty bread, pickles and a simple green salad.

Pairings

Best pairings

Creamy mashed potatoes

A soft, buttery side that balances the robust flavor of wild boar.
Braised lentils

Earthy lentils are a natural match for game sausages.
Caramelized onions and mustard

Sweet onions and sharp mustard lift the richness of the sausage.
Crusty country bread

Ideal for serving the sausages simply with pan juices or mustard.

Food & wine pairing

Wine pairing

Wild boar sausages pair beautifully with medium- to full-bodied reds with good acidity and moderate tannin. Try a Côtes du Rhône, Syrah, rustic Grenache blend or a young Tempranillo. For beer, choose a farmhouse ale, amber ale or a dark lager.

FAQ

Frequently asked questions

Can I make wild boar sausages without pork?

Yes, but the texture will be much leaner and drier. Pork adds needed fat and improves the bind, juiciness and overall flavor.

What is the best cut for wild boar sausage?

Wild boar shoulder is one of the best choices because it has good flavor and enough connective tissue for sausage making.

Can I freeze homemade wild boar sausages?

Yes. Freeze them raw in a single layer until firm, then transfer to freezer bags or containers. They keep well for up to 3 months.

How do I know when the sausages are cooked?

They should be browned on the outside and reach an internal temperature of 70°C to 72°C for safe eating.

Can I grill these sausages instead of pan-frying them?

Yes. Grill them over medium heat, turning often, until evenly browned and cooked through.

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