Call it what you will, this is blood sausage. My blood sausage recipe is a hybrid of many, many recipes for Europe’s versions, and is distinctive in that it is not a pure-blood product: I use quite a bit of pork here, and use the blood as a binder and flavoring agent. And yes, I use pork and pork blood. Could I use wild boar? You bet, but getting wild boar blood is chancy. Better to use wild boar meat and domestic pork blood, which you can order from a reputable butcher’s shop or find at Asian markets.
To make this recipe you will need hog casings (also easily available at a butcher shop, or even at a supermarket that makes it own sausages), and lots of onions, slowly cooked and cooled beforehand.