Recipe: Wolf Boar Sausage

This is what homemade sausage looks like before it's shaped into logs, cured, frozen, and later cooked and eaten: A big gooey mess. But we know what's in it!

We made six pounds of Wolf Boar Sausage. Mr. Big Food got this recipe from Mr. Big Food's Uncle. 

WOLF BOAR SAUSAGE

5 lbs lean hog meat, plus 1 lb fat back (or 6 pounds pig shoulder meat), ground

¼ C fennel seeds

1 ½ Tbsp sea salt (or use curing salt, like Morton’s Tender-Quick)

1 Tbsp course ground black pepper

1 Tbsp garlic powder

1 Tbsp onion powder

1 Tbsp dried basil

1 Tbsp crushed red pepper

½ C sweet marsala wine

Combine all ingredients, mixing well. If using curing salt, cure 24 hours in refrigerator. Freeze in 1 lb logs.