Grill these with more peppers and onions, or serve with a Charred Tomato Sauce.

Makes 5 pounds

2 ½ pounds lean wild boar, cubed and partially frozen

2 pounds pork fatback, cubed and partially frozen

1 ½ ounces salt

10 cloves garlic, minced or grated

3 tbsp smoked paprika

2 tbsp black pepper, ground

1 tbsp fennel seeds

1 tsp Instacure #1

1 cup roasted red peppers, peeled, deseeded and roughly chopped

1 ½ pounds crushed ice

½ cup nonfat dry milk powder

29-32mm natural hog casings, soaked in water

Grind the lean boar and fatback through the medium die of the grinder into a chilled bowl. Freeze the frozen, ground meat for a few minutes.

Add the salt, garlic, paprika, black pepper, fennel, Instacure and roasted peppers to the meat and grind again through the fine die of the grinder, adding the crushed ice a little at a time to evenly incorporate it. Return this to the freezer.

Start a large pot of water over medium heat; check and maintain the temperature of the water around 160°F and do not exceed 170°F.

Place the sausage mixture in a mixer fitted with a paddle attachment, add the nonfat dry milk powder and mix until it is very sticky and homogenous, which can take a couple of minutes.

Stuff the sausages into soaked casings and form 6-inch links, pricking the sausages with a fine, sharp knife or sausage pricker to remove any air pockets. Immediately poach the sausages in the hot water until they reach an internal temperature of around 150°F, making sure the water never exceeds 170°F. Remove the sausage to an ice bath to cool them down, then dry them and refrigerate until ready to grill, pan-fry or hot smoke the sausages.