Wild Boar Moscato Sausage

This will show you how to make wild boar moscato sausage from start to finish . It will show the herbs and other ingredients used and how much, as well as how much Pork belly to mix in. Wild Boar is a wild game meat and therefore is a really lean meat, the pork belly from domestic pig bought at your local butcher adds flavor to the meat.
As always with Razorback meat get a cooler for of ice add some water just a small amount and and some salt. Mix it up till you get a slurry. Let it sit there for a few days. You will need to drain the water once or twice a day. This will bleed the meat and the salt will help prepare the meat. If you do this right even large boars will taste great. Also remember to cut of any wild pig fat on the meat. On certain cuts you will also see a thin clear tissue over the meat. Try to cut off as much of this as possible.

Important to make it a family affair with whatever you are cooking or making. The more they help make the more they will like eating it.
Here we can see what the meat looks like after it is mixed by hand and with the grinder. Notice the wild boar meat is a beautiful red , unlike the pork you buy at the store that is white . Notice the white dots are the pig belly we mixed in.
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This will be what your finished product looks like . Remember to use a sausage pricker to prick small holes in the sausage so the juices can flow and your meat doesn't explode.
5 pounds of wild boar
2 ponds of pork belly
8ozs of Moscato
5 teaspoon of pepper
5 teaspoon sea salt
5 teaspoon brown sugar
5 teaspoon finally chopped fresh rosemary
3 teaspoon of Sage.
3 teaspoon Thyme