16 Wild boar sausage - Borniak

Wild boar sausage

Wild boar sausage

Wild boar sausage

Wild boar meat combined with aromatic smoke creates a unique taste of homemade smoked sausage. This carefully prepared sausage stands out with a deep aroma and rich flavor that will satisfy even the most demanding palates.


  • 4 kg of game meat - shoulder
  • 1.5 kg of pork shoulder
  • 1.5 kg of pork belly
  • 11 dag of curing salt
  • 8 cloves of garlic
  • 30 peppercorns
  • 20 pieces of allspice
  • 14 juniper berries
  • 4 cloves
  • A pinch of nutmeg
  • Marjoram to taste
  • 10 m of casings


  • Borniak Smoker
  • Meat grinder with 6 mm and 12 mm plates
  • Sausage stuffer or special meat grinder attachment for filling casings



  1. Mix the spices and grind in a mortar.
  2. Cut the meat into strips. Grind the belly using the fine 6 mm plate and the rest with the coarse 12 mm plate.
  3. Place all the meat into a meat mixer or large bowl.
  4. Mix the meat with the spices and garlic passed through a press.
  5. Knead the mixture to achieve the right consistency (add water if necessary).
  6. Using a sausage stuffer or special meat grinder attachment, fill the casings with the mixture. Twist the sausage into links every 20 cm*.
  7. Hang the sausages on rods or lay them on racks.
  8. Then leave them in a ventilated, cool place for about 12-15 hours to dry, or dry in the smoker.**

* When filling the casings, prick them with a thin needle to remove trapped air.
** For drying, set the smoker temperature to 30 degrees Celsius and dry for 2 hours.


  1. Place the dried sausages into the smoker.
  2. Set the thermostat in the chamber to 60°C and turn on the smoke generator.
  3. Smoke the sausages for 3 hours. After 90 minutes, turn the smoked sausages.
  4. Increase the temperature to 90°C and smoke for about 1 hour until the internal temperature of the sausage reaches 67°C.
  5. Turn off the smoker, leave the sausages to cool.
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