Wild Boar Sausage
A Bold Sausage Made With Wild Boar
*4 sausages in 1 pkg
*Comes frozenÂ
Game meat in sausage form? Yes, please.Â
Our wild boar sausage brings all that distinctive game flavour into a format that's ready to grill, pan-fry, or toss on a bun. This isn't mild breakfast sausage territory. It's bold, savoury, and built for people who want more character in their links. The wild boar gives you deeper, earthier flavour than standard pork sausage, with a lean, firm texture that holds up perfectly on the grill or in a hot pan.
Each sausage is made with wild boar meat seasoned to balance the natural game notes without overwhelming them. You get the richness of the boar coming through clearly, supported by spices that enhance rather than mask. The result is sausage that tastes like something special; straightforward wild boar flavour with enough seasoning to make it sing.
Whether you're throwing them on the barbecue, browning them for pasta, or serving them alongside eggs and potatoes, these sausages deliver. Order online today for fast pickup or next-day delivery in Toronto and the GTA.
Texture, Seasoning, and Bite
Wild boar sausage has a firmer, meatier bite than pork sausage. The meat is leaner and more dense, which gives each link substance without being heavy. When you cut into a cooked sausage, you see actual meat texture — not a smooth, uniform paste.
The seasoning works with the wild boar's natural flavour. We're talking garlic, black pepper, herbs, and spices that complement game meat's earthy character. The balance is deliberate: enough seasoning to round out the flavour, but not so much that you lose the wild boar itself.
The flavour is assertive. If you're used to mild links, this will be a noticeable step up in intensity.Â
Because the meat is lean, these sausages won't release pools of fat like heavily marbled pork sausages do. They cook cleaner and stay substantial in the casing. The texture after cooking is firm but tender, with a satisfying snap when you bite through the casing.
How to Cook Wild Boar Sausage
Wild boar sausage responds well to straightforward cooking methods. Here's how to get the best results:
-
Thaw first: Move frozen sausages to your refrigerator the night before you plan to cook them. Thawing slowly in the fridge keeps the texture right and prevents uneven cooking.
-
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.
-
For browning and simmering: Brown the sausages first in a hot pan to develop flavour and colour. Then nestle them into whatever you're making — tomato sauce, braised cabbage, beans — and let them finish cooking in the liquid. This method works beautifully and keeps everything moist.
-
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.
Pairings That Complement Game Sausage
Wild boar sausage has enough flavour to stand on its own, but it also plays well with sides and accompaniments that can handle its intensity:
-
Strong mustards: Grainy dijon, spicy brown, or horseradish mustard cut through the richness and add sharpness without competing.
-
Sauerkraut or pickled vegetables: The acidity and crunch balance the sausage's savoury depth perfectly. This is classic pairing for good reason.
-
Grilled peppers and onions: Charred sweetness from the vegetables complements the earthy game flavour. Toss them on the grill alongside the sausages.
-
Crusty bread: Good rye, sourdough, or a toasted bun gives you textural contrast and something to soak up juices.
-
Roasted root vegetables: Carrots, parsnips, or potatoes develop their own caramelized sweetness that works beautifully with game meat.
-
Dark beer or bold red wine: If you're pairing drinks, reach for something with character. Light lagers won't hold up to wild boar's intensity.
-
In pasta: Brown the sausages, slice them, and toss with orecchiette, rapini, garlic, and chili flakes. The pasta soaks up all the flavour.
How This Sausage Is Frozen and Stored
Your wild boar sausages arrive frozen and vacuum-sealed, ready to go straight into your freezer until you need them. The vacuum-sealing protects the sausages from freezer burn and locks in quality during storage and shipping.
Everything ships in insulated, temperature-controlled packaging to keep your order properly frozen from our facility to your doorstep. Store the sausages in your freezer for up to 6 months. When you're ready to cook, move them to your refrigerator to thaw overnight.
We deliver next-day throughout the greater Toronto area, with in-store pickup available as well.
Helpful Answers for Cooking at Home
Should sausage be thawed before cooking?
Yes, absolutely. Thawing wild boar sausage before cooking gives you much better results than cooking from frozen. When you cook frozen sausages, the outside tends to overcook before the inside finishes, which is a real problem with lean game meat that can dry out easily. Move the sausages from freezer to refrigerator the night before and let them thaw slowly. This keeps the texture intact and ensures even cooking throughout.Â
Can it be grilled without drying out?
Yes, but you need to use medium heat and keep an eye on them. The key is cooking wild boar sausage more gently than fatty pork sausage. High heat will toughen the lean meat and dry it out before the inside finishes cooking. Medium heat lets the sausages cook through while developing good colour on the outside. Turn them frequently — every 3-4 minutes — to brown evenly and prevent any side from getting too much direct heat. Some grillers like to start sausages on indirect heat to cook them through, then move them over direct heat for final browning. Either way works as long as you're patient and don't blast them.
What is the best way to brown it evenly?
Turn them frequently and resist the urge to crank the heat. Whether you're grilling or pan-frying, wild boar sausage browns best over steady medium heat with regular turning. Give them a quarter turn every few minutes so all sides get equal time making contact with the cooking surface. Don't poke or pierce them; this just lets the juices escape. If you're pan-frying and they're browning too fast on one side, adjust your heat down slightly. Even browning takes patience, but you'll end up with sausages that look as good as they taste and that are cooked perfectly all the way through.
Original: $10.74
-65%$10.74
$3.76More Images
Wild Boar Sausage
A Bold Sausage Made With Wild Boar
*4 sausages in 1 pkg
*Comes frozenÂ
Game meat in sausage form? Yes, please.Â
Our wild boar sausage brings all that distinctive game flavour into a format that's ready to grill, pan-fry, or toss on a bun. This isn't mild breakfast sausage territory. It's bold, savoury, and built for people who want more character in their links. The wild boar gives you deeper, earthier flavour than standard pork sausage, with a lean, firm texture that holds up perfectly on the grill or in a hot pan.
Each sausage is made with wild boar meat seasoned to balance the natural game notes without overwhelming them. You get the richness of the boar coming through clearly, supported by spices that enhance rather than mask. The result is sausage that tastes like something special; straightforward wild boar flavour with enough seasoning to make it sing.
Whether you're throwing them on the barbecue, browning them for pasta, or serving them alongside eggs and potatoes, these sausages deliver. Order online today for fast pickup or next-day delivery in Toronto and the GTA.
Texture, Seasoning, and Bite
Wild boar sausage has a firmer, meatier bite than pork sausage. The meat is leaner and more dense, which gives each link substance without being heavy. When you cut into a cooked sausage, you see actual meat texture — not a smooth, uniform paste.
The seasoning works with the wild boar's natural flavour. We're talking garlic, black pepper, herbs, and spices that complement game meat's earthy character. The balance is deliberate: enough seasoning to round out the flavour, but not so much that you lose the wild boar itself.
The flavour is assertive. If you're used to mild links, this will be a noticeable step up in intensity.Â
Because the meat is lean, these sausages won't release pools of fat like heavily marbled pork sausages do. They cook cleaner and stay substantial in the casing. The texture after cooking is firm but tender, with a satisfying snap when you bite through the casing.
How to Cook Wild Boar Sausage
Wild boar sausage responds well to straightforward cooking methods. Here's how to get the best results:
-
Thaw first: Move frozen sausages to your refrigerator the night before you plan to cook them. Thawing slowly in the fridge keeps the texture right and prevents uneven cooking.
-
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.
-
For browning and simmering: Brown the sausages first in a hot pan to develop flavour and colour. Then nestle them into whatever you're making — tomato sauce, braised cabbage, beans — and let them finish cooking in the liquid. This method works beautifully and keeps everything moist.
-
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.
Pairings That Complement Game Sausage
Wild boar sausage has enough flavour to stand on its own, but it also plays well with sides and accompaniments that can handle its intensity:
-
Strong mustards: Grainy dijon, spicy brown, or horseradish mustard cut through the richness and add sharpness without competing.
-
Sauerkraut or pickled vegetables: The acidity and crunch balance the sausage's savoury depth perfectly. This is classic pairing for good reason.
-
Grilled peppers and onions: Charred sweetness from the vegetables complements the earthy game flavour. Toss them on the grill alongside the sausages.
-
Crusty bread: Good rye, sourdough, or a toasted bun gives you textural contrast and something to soak up juices.
-
Roasted root vegetables: Carrots, parsnips, or potatoes develop their own caramelized sweetness that works beautifully with game meat.
-
Dark beer or bold red wine: If you're pairing drinks, reach for something with character. Light lagers won't hold up to wild boar's intensity.
-
In pasta: Brown the sausages, slice them, and toss with orecchiette, rapini, garlic, and chili flakes. The pasta soaks up all the flavour.
How This Sausage Is Frozen and Stored
Your wild boar sausages arrive frozen and vacuum-sealed, ready to go straight into your freezer until you need them. The vacuum-sealing protects the sausages from freezer burn and locks in quality during storage and shipping.
Everything ships in insulated, temperature-controlled packaging to keep your order properly frozen from our facility to your doorstep. Store the sausages in your freezer for up to 6 months. When you're ready to cook, move them to your refrigerator to thaw overnight.
We deliver next-day throughout the greater Toronto area, with in-store pickup available as well.
Helpful Answers for Cooking at Home
Should sausage be thawed before cooking?
Yes, absolutely. Thawing wild boar sausage before cooking gives you much better results than cooking from frozen. When you cook frozen sausages, the outside tends to overcook before the inside finishes, which is a real problem with lean game meat that can dry out easily. Move the sausages from freezer to refrigerator the night before and let them thaw slowly. This keeps the texture intact and ensures even cooking throughout.Â
Can it be grilled without drying out?
Yes, but you need to use medium heat and keep an eye on them. The key is cooking wild boar sausage more gently than fatty pork sausage. High heat will toughen the lean meat and dry it out before the inside finishes cooking. Medium heat lets the sausages cook through while developing good colour on the outside. Turn them frequently — every 3-4 minutes — to brown evenly and prevent any side from getting too much direct heat. Some grillers like to start sausages on indirect heat to cook them through, then move them over direct heat for final browning. Either way works as long as you're patient and don't blast them.
What is the best way to brown it evenly?
Turn them frequently and resist the urge to crank the heat. Whether you're grilling or pan-frying, wild boar sausage browns best over steady medium heat with regular turning. Give them a quarter turn every few minutes so all sides get equal time making contact with the cooking surface. Don't poke or pierce them; this just lets the juices escape. If you're pan-frying and they're browning too fast on one side, adjust your heat down slightly. Even browning takes patience, but you'll end up with sausages that look as good as they taste and that are cooked perfectly all the way through.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
A Bold Sausage Made With Wild Boar
*4 sausages in 1 pkg
*Comes frozenÂ
Game meat in sausage form? Yes, please.Â
Our wild boar sausage brings all that distinctive game flavour into a format that's ready to grill, pan-fry, or toss on a bun. This isn't mild breakfast sausage territory. It's bold, savoury, and built for people who want more character in their links. The wild boar gives you deeper, earthier flavour than standard pork sausage, with a lean, firm texture that holds up perfectly on the grill or in a hot pan.
Each sausage is made with wild boar meat seasoned to balance the natural game notes without overwhelming them. You get the richness of the boar coming through clearly, supported by spices that enhance rather than mask. The result is sausage that tastes like something special; straightforward wild boar flavour with enough seasoning to make it sing.
Whether you're throwing them on the barbecue, browning them for pasta, or serving them alongside eggs and potatoes, these sausages deliver. Order online today for fast pickup or next-day delivery in Toronto and the GTA.
Texture, Seasoning, and Bite
Wild boar sausage has a firmer, meatier bite than pork sausage. The meat is leaner and more dense, which gives each link substance without being heavy. When you cut into a cooked sausage, you see actual meat texture — not a smooth, uniform paste.
The seasoning works with the wild boar's natural flavour. We're talking garlic, black pepper, herbs, and spices that complement game meat's earthy character. The balance is deliberate: enough seasoning to round out the flavour, but not so much that you lose the wild boar itself.
The flavour is assertive. If you're used to mild links, this will be a noticeable step up in intensity.Â
Because the meat is lean, these sausages won't release pools of fat like heavily marbled pork sausages do. They cook cleaner and stay substantial in the casing. The texture after cooking is firm but tender, with a satisfying snap when you bite through the casing.
How to Cook Wild Boar Sausage
Wild boar sausage responds well to straightforward cooking methods. Here's how to get the best results:
-
Thaw first: Move frozen sausages to your refrigerator the night before you plan to cook them. Thawing slowly in the fridge keeps the texture right and prevents uneven cooking.
-
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.
-
For browning and simmering: Brown the sausages first in a hot pan to develop flavour and colour. Then nestle them into whatever you're making — tomato sauce, braised cabbage, beans — and let them finish cooking in the liquid. This method works beautifully and keeps everything moist.
-
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.
Pairings That Complement Game Sausage
Wild boar sausage has enough flavour to stand on its own, but it also plays well with sides and accompaniments that can handle its intensity:
-
Strong mustards: Grainy dijon, spicy brown, or horseradish mustard cut through the richness and add sharpness without competing.
-
Sauerkraut or pickled vegetables: The acidity and crunch balance the sausage's savoury depth perfectly. This is classic pairing for good reason.
-
Grilled peppers and onions: Charred sweetness from the vegetables complements the earthy game flavour. Toss them on the grill alongside the sausages.
-
Crusty bread: Good rye, sourdough, or a toasted bun gives you textural contrast and something to soak up juices.
-
Roasted root vegetables: Carrots, parsnips, or potatoes develop their own caramelized sweetness that works beautifully with game meat.
-
Dark beer or bold red wine: If you're pairing drinks, reach for something with character. Light lagers won't hold up to wild boar's intensity.
-
In pasta: Brown the sausages, slice them, and toss with orecchiette, rapini, garlic, and chili flakes. The pasta soaks up all the flavour.
How This Sausage Is Frozen and Stored
Your wild boar sausages arrive frozen and vacuum-sealed, ready to go straight into your freezer until you need them. The vacuum-sealing protects the sausages from freezer burn and locks in quality during storage and shipping.
Everything ships in insulated, temperature-controlled packaging to keep your order properly frozen from our facility to your doorstep. Store the sausages in your freezer for up to 6 months. When you're ready to cook, move them to your refrigerator to thaw overnight.
We deliver next-day throughout the greater Toronto area, with in-store pickup available as well.
Helpful Answers for Cooking at Home
Should sausage be thawed before cooking?
Yes, absolutely. Thawing wild boar sausage before cooking gives you much better results than cooking from frozen. When you cook frozen sausages, the outside tends to overcook before the inside finishes, which is a real problem with lean game meat that can dry out easily. Move the sausages from freezer to refrigerator the night before and let them thaw slowly. This keeps the texture intact and ensures even cooking throughout.Â
Can it be grilled without drying out?
Yes, but you need to use medium heat and keep an eye on them. The key is cooking wild boar sausage more gently than fatty pork sausage. High heat will toughen the lean meat and dry it out before the inside finishes cooking. Medium heat lets the sausages cook through while developing good colour on the outside. Turn them frequently — every 3-4 minutes — to brown evenly and prevent any side from getting too much direct heat. Some grillers like to start sausages on indirect heat to cook them through, then move them over direct heat for final browning. Either way works as long as you're patient and don't blast them.
What is the best way to brown it evenly?
Turn them frequently and resist the urge to crank the heat. Whether you're grilling or pan-frying, wild boar sausage browns best over steady medium heat with regular turning. Give them a quarter turn every few minutes so all sides get equal time making contact with the cooking surface. Don't poke or pierce them; this just lets the juices escape. If you're pan-frying and they're browning too fast on one side, adjust your heat down slightly. Even browning takes patience, but you'll end up with sausages that look as good as they taste and that are cooked perfectly all the way through.
