Wild Boar Sausage

Our sausages are made the old-fashioned way — we grind whole shoulder in-house to control the meat-to-fat ratio, then hand-stuff the mixture into natural casings. Using whole muscle and clean ingredients gives the sausage a better texture and a cleaner, more natural flavour.

Ingredients: Wild boar, Water, Salt, Spice (spices, sugars [dextrose], salt, lemon extract).

For grilling: Preheat your grill to medium heat (not high — you want steady cooking, not scorching). Place the sausages on the grill and cook for 15-20 minutes, turning every few minutes to brown evenly on all sides. You're looking for a nice caramelized exterior and an internal temperature of 71°C (160°F).

For pan-frying: Heat a heavy skillet over medium heat with just a touch of oil. Add the sausages and cook them slowly, turning frequently to build colour on all sides. This takes about 12-15 minutes. Don't rush it — medium heat gives the lean meat time to cook through without drying out.

Check doneness: Use a meat thermometer if you're unsure. You want 71°C (160°F) internal temperature. The sausages should feel firm to the touch and show no pink inside when you cut into one.

Arrives fresh. Keep refrigerated and use within 3–5 days, or freeze for longer storage.

Hand packed fresh to order and shipped in temperature-controlled conditions.