Wild Boar Floridian Sausage
3 1/3 pounds wild boar meat
3/4 pound fatback  
1 tablespoon fennel seeds  
2 teaspoons anise seeds  
2 teaspoons mixed-color peppercorns  
1/4 cup fresh sage leaves  
2 tablespoons fresh thyme leaves
24 grams sea salt  
1/2 teaspoon sweet paprika
Pinch of cayenne pepper  
5 cloves garlic  
Zest of 1 lemon
Zest of 1 lime
Zest of 1 orange
1 length of fresh hog casing
Instructions:
Dice the wild boar meat and fatback into cubes that will easily fit into a meat grinder. Partially freeze the meat and fatback to facilitate grinding, about 1 hour.
While your meat is freezing, toast the fennel seeds, anise seeds, and peppercorns in a dry pan on the stovetop until fragrant, and grind them in a spice grinder. Mix the ground fennel seeds, anise seeds and peppercorns with the sage, thyme, salt, paprika, cayenne, garlic and citrus zests in a large bowl.
When the meat and fatback are almost frozen, remove them from the freezer, and mix them with the other ingredients. Grind everything together through a medium-size die. Add a couple ice cubes at the end of the grinding to push out the last bit of meat in your grinder. Mix the meat vigorously in a stand mixer for a few minutes until the whole batch is very sticky. Pump the mixture into the sausage casings, and twist to create links of your preferred size (8 inches is ideal).
