How to make your own sausages at home!

wild boar meat

🥗Healthier: lean pork

💰Cheaper: chicken

Lean pork is more accessible and lower in fat.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice adds sweetness without alcohol.

hog casings

🥗Healthier: collagen casings

💰Cheaper: no casing

Collagen casings are easier to handle and often less expensive.

Prepare hog casings by soaking them in room temperature water with white wine and orange juice to remove smell and add aroma.

Debone the wild boar leg and clean the venison neck, cutting it into strips for grinding.

Weigh the wild boar meat and pork fat in a ratio of 70% meat to 30% fat.

Weigh out spices for wild boar: 1.8% sea salt, 0.5% any seed, 0.05% nutmeg, 0.25% black pepper, and 1.5% orange peel.

Weigh out spices for venison: 1.8% sea salt, 0.25% black pepper, 0.5% coriander, 0.5% smoked paprika powder, and 0.5% thyme.

Grind the wild boar meat and fat, then mix in the spices and grind again to create a homogeneous mixture.

Beat the mixture on a table to develop a sticky texture that will hold together when cooked.

Prepare the casings by rinsing them with water to ensure they are clean and free of holes.

Fill the casings with the meat mixture, ensuring there are no air pockets by pressing out air as you fill.

Vacuum pack any leftover sausages and let them dry overnight before grilling.

Grill the sausages over medium-high heat to keep the fat inside and cook until done.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens