www.sausagemaking.org

I have a friend & fellow sausage maker who has inquired if I would want to split a hog. However, due to the community needs this will be the stud boar for the next few years first. He's assuming that boar taint is going to be an issue, so I'm looking for input on sausage styles with enough spice to counter whatever taint may exist. If it's clean that's fine, but we'd like to prepare for the worst and hope for the best.

So what besides chorizo and pepperoni would people suggest to mask less than stellar pork?

You can try these:

viewtopic.php?t=272&highlight=bigwheel

viewtopic.php?f=1&t=1640&hilit=bigwheel

I think you meant "prepare for the wurst and hope for the best"

touche

You might consider a different direction on the seasoning and try a old seasoning blend intended to work with game like wild boar, such as a Polish or German 'hunter' blend. If it were me, I think I would be considering something like marinating the meat overnight in a dry red wine with sliced onions, juniper berries and allspice berries, then using a little red wine, hunter's seasoning blend, and garlic in the sausage. You could always add cayenne or red pepper flakes for heat. I can post a Polish hunter's blend that I have used for strong pork meat, in the past, if you're interested.

Thanks vagreys.
I made some Mysliwska last fall with pork and venison and know that it doesn't take a lot for juniper to dominate the flavor profile. I figure the more recipes we have ready the better the odds that at least one will balance out well.