Make wild boar sausage yourself – simple & delicious
- Type
- Bratwurst
- Level
- Easy
- Rating
- Rate this recipe
In this post, I’ll show you how to make a wild boar sausage yourself. It’s easy and super quick to make.
Summer has started, and the wild boar bratwurst is a great change from the typical pork bratwurst and is perfect for a barbecue. It is suitable for beginners and game lovers.
Want more great bratwurst recipes? Then my recipe book “24 Bratwurst Recipes for a Perfect Grilling Experience” is the right thing for you!
I also answered some general questions about making bratwurst in my post Making Bratwurst Yourself. Have a look there.
In general, you must season game meat strongly because of its intense flavor. Otherwise, the flavor will mask the spices and the seasoning will have been in vain.
But now enough talk …
Here you can find the complete wild boar sausage recipe as a video or to read through.
Have fun and good luck making it!
Table of Contents
Wild boar sausage – What do you need to make it?
Ingredients per 1 kg
| Ingredient | Grams | Percent |
|---|---|---|
| wild boar meat | 600 g | 60 % |
| fat pork belly | 400 g | 40 % |
Spices per 1 kg
| Ingredient | Grams |
|---|---|
| salt | 18 g |
| fresh thyme | 4 g |
| fresh rosemary | 4 g |
| fresh garlic | 4 g |
| black pepper | 3 g |
| paprika spice | 1 g |
| clove | 0.5 g |
| nutmeg | 0.5 g |
The equipment to make wild boar bratwurst
You need a meat grinder to “grind” the meat. The grinder chops the meat into small chunks which then can then be mixed.
You need a sausage stuffer to get your meat mass into the casing. If you are starting out you can also add an attachment to your grinder or use a modified plastic bottle or funnel.
Sausage casings
The wild boar sausage is filled in natural casings. I recommend 22/24 caliber sheep casings.
If you want to prepare wild boar sausage without intestines, you can use jars and boil down the mass.
Make Wild boar sausage – Step-By-Step Instructions
Cut the meat and fat into pieces which will fit into your meat grinder later on.
Put the meat and fat in the freezer for 1-2 hours. This will help with the grinding later and ensures the mixture doesn’t get too warm.
Mince the garlic with a knive. Mix it together with the salt and herbs. Process all of it into a fine paste.
Now you can grind the meat. Depending on how coarse or fine you want your wild boar sausage, you can use different perforated discs. To be honest, this is a matter of taste. Personally, I use the medium perforated disc. But as I said … it must taste good to you!
Mix the meat with the spices. You can do this by hand or with a hand mixer. Make sure that you mix the sausage meat for 4-5 minutes so that it gets a good binding.
Next, put the casing onto the sausage stuffer. I use 22/24 caliber sheep casing for this.
Again, it’s your decision whether you prefer to make thinner or thicker sausages. As with the texture, this is a matter of taste and can be decided by you.
Now fill the meat into the casing. Hold the casing tightly on the filling spout and let it slowly fill up more and more. This part needs some practice. Don’t worry if it doesn’t work 100% right away. Important: Do not fill the casing too tightly, otherwise it will burst later during frying.
Now link the sausages. You can decide for yourself how big your sausage should be. To do this, press the sausage to the desired length with two fingers on each hand and rotate it forward a few times. Then leave out one sausage length and repeat the process.
Your Wild boar sausage is now ready. Fry it up and enjoy.
Frequently asked questions
Can you make it with nothing but wild boar?
Can you make it with nothing but wild boar?
You can, and the list above shows why the question comes up. Wild boar is a lean animal, and the pork belly is there to put the fat back: it keeps the sausage juicy and gives the mixture something to bind with. Take the belly out and you are relying on whatever fat the animal was carrying, which is not a lot.
The German version of the same recipe makes the offer directly and adds the reason to think twice. An all-boar sausage is possible, but with too little fat in the mixture it goes dry and binds poorly. So if you have a lean animal, keep the belly in; the flavour of the boar is strong enough to come through the pork the list pairs it with.
How long is the shelf life of the Wild boar sausage?
How long is the shelf life of the Wild boar sausage?
Wild boar sausage can be kept raw in the refrigerator for about 1-2 days.
If you scald it directly after production at 75 degrees Celsius for 25 minutes, it can be stored in an airtight container in the refrigerator for about a week.
Alternatively, you can also freeze it raw or scalded, then it will keep for up to 6 months and will not lose any flavor.
