Take out 3 ½ pounds of wild boar meat and chill it in the freezer for almost one hour to frost it.

Take some hog casings and pour them in a bowl of hot water for some time.

Take out chilled wild boar meat and fatty pork meat. Chop the fat and meat properly into small fine chunks of 1 inch.

Add all the seasonings including herbs, garlic, sugar, and salt to the chopped meat. Frost your minced meat after thoroughly mixing in the freezer for 50-60 minutes.

After one hour, grind the mixture of meat in a meat grinder to get a fine texture.

After grinding, add chilled water and white wine before mixing it. It’s better for you to use your clean hands for mixing as it is helpful in binding sausage properly.

Freeze it again for an hour. After taking out sausage stuff from the freezer, pour your stuff into the sausage casing. After getting the desired shape of sausages, hang them in a chilled place for 4-5 hours.

Once your sausages get dried, you can keep them in the fridge until needed. If you are thinking of storing them in the freezer, you will have to wait for a day so that sausage texture will tighten up. Moreover, waiting for one day will keep your sausages in shape even after freezing them.