Wild Boar Saucisson Recipe

Sanitation & chilling

Thoroughly sanitize work surfaces, knives, grinder and stuffer. Keep meat and fat well chilled (below 40°F / 4°C) throughout. Partially freeze cubed wild boar and fat for 30–45 minutes so they are firm but not frozen solid; this gives a clean grind and prevents smear.

Rinse soaked hog casings under running water, flush the interior, then leave in cool water with 1 tablespoon of white vinegar for 20 minutes. Change water and keep refrigerated until ready to use.

Using a coarse (8–10 mm) grinder plate, grind the chilled wild boar and fatback together into a large bowl set in a larger bowl of ice to keep mixture cold.

Combine salt and pink curing salt with the ground meat and fat. Add black pepper, dried thyme, crushed rosemary, minced garlic and red pepper flakes. Toss gently but thoroughly so seasonings are evenly distributed.

Pour the dry red wine over the seasoned meat and mix until the mixture becomes tacky and binds together, about 3–5 minutes by hand or with a paddle on low speed. Keep mixture cold. Taste a small 1/2-inch patty cooked in a skillet to check seasoning (note: when using curing salt, portions for raw tasting should be very small and cooked). Adjust black pepper or garlic if needed.

Fit a sausage stuffer with a medium-diameter tube. Thread soaked hog casing onto the tube, leaving a 6-inch overhang. Tie a knot at the far end of the casing with butcher's twine.

Stuff the seasoned meat into the casing, maintaining gentle, even pressure to avoid air pockets. Aim for a diameter of roughly 1 to 1.25 inches (25–30 mm). Twist into 6–8 inch links as desired. If air pockets form, prick them with a sterilized needle and press out the air.

Lightly rinse each link with a solution of 2 tablespoons red wine vinegar in 1 cup cool water to set the surface and discourage undesirable bacteria. Pat dry with paper towels.

Hang sausages in a cool, well-ventilated place (50–60°F / 10–15°C) with 60–75% humidity for an initial drying phase of 24–48 hours to form a pellicle (slightly tacky skin). Use cheesecloth to wrap if protecting from insects.

Move to a curing chamber or refrigerator set to 55–60°F (13–15°C) with 70–75% humidity to continue curing. Allow sausages to slowly lose 30% of their starting weight (typically 3–6 weeks depending on thickness and conditions). Monitor daily for odd odors or slime; white powdery mold is acceptable and can be brushed off with a vinegar solution.

If you prefer fresh-style saucisson (not long-cured), you can cook links after stuffing. Refrigerate for 12–24 hours, then poach gently at 160°F (71°C) until internal temperature reaches 155–160°F (68–71°C), about 20–30 minutes depending on link size. Brown briefly in a skillet if desired.

For cured/dried saucisson, slice thinly after the curing period and serve room temperature as part of a snack board. Pair with crusty bread, pickles, mustard, cornichons, and a robust red wine.