Toast the spices in a pan for a few minutes until aromatic, then remove to a bowl and cool.
Lightly crush the spices in a mortar and pestle.
Boar meat
Cut the boar meat into large chunks that will fit in a meat grinder, then mix with the fennel and black pepper, salt and crushed red pepper flakes in a large mixing bowl. Cover the bowl with cling film and refrigerate overnight.
Grinding the meat
Soak the casings in cold water to remove excess salt.
Grind the meat through a medium die on a meat grinder.
Pack the meat into casings using the stuffer attachment. Twist the sausage into links of your desired size, then refrigerate overnight, uncovered to dry them out a bit (optional).
Cooking the sausages
To braise the sausages as described in this post, see the recipe notes.
Video
Notes
Braised Boar Sausages
Puree a 32 oz can of whole peeled tomatoes with 1 cup chopped celery, carrot and onion. Brown 1 lb sausages in a wide pot, add ½ cup red wine, and the tomato sauce. Cook in the oven at 275 F for 1.5 hours or until the sausages are very tender. Skim the fat from the top and discard. A crockpot works too.