We don't eat the big boars, they stink to high heaven. But the sows, or youngen's are great. They make good sausage, can't tell the difference tween it and Owens breakfast sausage you buy in the store. There's not much if any fat on em at all. So when we make sausage, I call the local grocery store that still has it's own meat market in the back, and ask them to save me some fat trimmins to mix in with it.
Small one's are good cooked on the BBQ pit, clean em and cut them in half. Now that right there is some gooooood eatin.
We've also mixed it with deer meat and made sausage. Either one is good, smoked in links, or pan sausage. Bout the only peice of meat we don't make sausage out of is the backstrap. Slice it up to fry like you would pork chops......kids call em pork McNuggets.