The original bull-boar sausage recipe comes from Central Victoria, Australia, where Swiss-Italian immigrants settled in the 1850s and �60s. A small group of families guarded their recipes for the bull-boar sausage, and handed them down through the generations. The specifics of the original recipes have always been kept top secret, but it is generally known that they include beef, pork, garlic, spices, and red wine. To prevent the original recipes from being lost forever, the bull-boar sausage is on the endangered recipe list, curated by the slow food movement. The following recipe is my attempt to get as close to the flavour profile of the sausages that I got from my favourite butcher in Newstead, Victoria. This recipe is for patties, but feel free to make sausages from the mixture. This recipe uses Niagara Oast House Brewers� Biere de Garde, which adds subtle malt-driven chocolate and cherry flavours and a spicy raw cocoa bean finish. It is the perfect addition for a sausage mixture that is seasoned with �Christmastime� spices like nutmeg and cardamom.