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Since 2001, Gourmet Wholesaler has been a
distributor of the finest gourmet food. Our
specialty is helping you create delicious experiences.
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Wild Boar Sausages

For a decidedly delicious taste of America’s wild game meats at their finest, look to our gourmet boar sausages. With a fantastic selection sourced from some of the finest purveyors around the world, our sausages run the gamut in terms of flavor. From savory roasted garlic and spicy Cajun smoked sausage to sweet cranberry shiraz and marsala, we have a sausage to suit any dish or flavor profile. Browse through our entire selection of sustainable, healthy, and delicious boar meats today, and thanks to overnight delivery service, start enjoying them as soon as tomorrow!
1 - 7 of 7 products:
Hickory Smoked Wild Boar Hot Creole Link
from United States by Broadleaf
 
Wild Boar Sausage with Roasted Garlic and Marsala Wine
from United States by Chateau Royal
 
Wild Boar Italian Sausage
from United States by Broadleaf
 
Wild Boar Bratwurst
from United States by Broadleaf
 
Wild Boar Sausage with Cranberries and Shiraz Wine
from United States by Chateau Royal
 
Hickory Smoked Wild Boar Bratwurst
from United States by Broadleaf
 
Wild Boar Andouille Sausage
from United States by Broadleaf
 

Our exceptional wild boar sausages are made from a delightful combination of meats. Lean boar provides its intensely bold meaty taste while pork adds some extra fat, rendering sausages that are juicier and more tender. With no hormones or antibiotics, our handmade sausages are some of the finest available. Aromatic and full-flavored, they finish with the characteristic sweetness intrinsic to wild boar. Their robust porky flavor makes them an easy addition to any recipe, no matter the flavor profile or regional predilection. When it comes to cooking sausages the method of preparation must change slightly depending on whether they are smoked or fresh. Smoked sausages have already been cooked in a smoker generally at the packing house in which they’re made. Hot dogs, kielbasa, and andouille are all prime examples of smoked sausage. That means that all you want to do with smoked sausage is reheat it, not cook it. They warm quickly on the grill or poached in liquid in a pan. With fresh sausage, on the other hand, poaching is highly recommended. Fresh sausage is filled with raw meat and requires thorough cooking. Poaching is the best way to seal in the moisture and keep these delicious brats tasting their best. Decidedly the most important factor in cooking either smoked or fresh sausage is to keep the heat low. If subject to heats that are too high, the casings will break, and all the delicious juices that should be preserved within leak out. Leaving you with a dried out and less than appetizing meal. In short, keep the heat low on sausages and remember that poaching is always a safe bet.

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