Wild Hog Sausage

By Lara DeHaven

making-sausage1One book that in my opinion is a MUST in any homesteading family’s library is Carla Emery’s, The Encyclopedia of Country Living.  Ms. Emery has filled the book with useful and interesting information from making herb sachets, milking dairy goats, to butchering a cow.  Pretty much anything you have ever wanted to know about any aspect of homesteading is revealed within its covers.  It is the ultimate how-to book.

As my husband and I tried to decide what to do with the other wild hogs that we had trapped, I perused The Encyclopedia of Country Living for ideas.  I have already related how we made almost 60 dozen wild boar tamales in an article called “Hot Tamales.”  I sure did not want to make any more tamales at that point in time.  Instead we made pure wild boar sausage.

When I say pure, I mean we did not mix the meat with any other meats or fat.  It was a rather simple process.  First with the quartered hog, Lane de-boned the meat.  Then with supervision, Jake fed the meat into the electric grinder.  Then I mixed up the spices.  We made two different kinds: Italian and regular pan sausage.  The spice recipes will be at the end of the article.  Lane combined the spices with the meat well by hand.  I weighed out the meat into 1 pound balls.  Finally, Lane wrapped the sausage with freezer paper and froze them.

The sausage is very lean.  Wild anything is traditionally much leaner than its domesticated counterpart.  If you are looking for a lot of grease in your pan, then you would be unhappy with this sausage.  If you want some very flavorful, lean sausage, then you could not ask for anything better.  I have already used the Italian sausage as the meat in gluten-free spaghetti.  I also made small patties of sausage for breakfast.  Both were delicious.

If your property or area is plagued with unwelcomed hogs, then you now have several ideas in how to prepare them.  In addition to smoking their hams, shoulders, and ribs, you can make tamales or lean sausage.  Of course you can always add fat to the meat to make it more greasy.  The following recipes are what we used:

Plain Pan Sausage
10 lbs of ground pork
10 tsp sage
2 tsp thyme
2 tsp cayenne
1 Tbsp pepper
2 tsp garlic powder
2 bay leaf, crushed
dash celery seed

Italian pan sausage
10 lbs ground pork
2 Tbsp salt
1 tsp crushed chili pepper
1 Tbsp fennel seeds
1 clove garlic, chopped

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