“Best sausage I’ve ever had”

I’ve been tinkering with the recipe for a few seasons now: a classic maple breakfast sausage.

Treating poultry sausages as a separate category, and brining the meat before grinding it, is the key to a juicy, flavorful turkey sausage.

Stuffing sausage into a deboned goose neck is a little bit metal.

Not a whole lot of people make smoked, cased, fresh chorizo.

This kielbasa is smoky and garlicky, and tastes great hot or cold.

This sausage was inspired by jagerwurst, a German sausage that translates to “hunter’s sausage”, and an old timey beaver lure recipe that we made this season.

A good way to make use of your venison liver- incorporate it into a spicy, smoky sausage.

Quick and easy, this versatile venison sausage is a staple in our kitchen.

Juicy and flavorful, and just as good piled on a bun with some mustard as they are on a plate heaped with spaetzle and sauerkraut.

The roasted garlic has a rich, deep flavor that’s complemented by the sage & wine, but none of these elements overpowers the savory venison. It’s well balanced, which makes it a great “center of the plate” kind of sausage.

The exact composition of “The Lasagna” changes yearly, but one ingredient remains consistent- homemade hot Italian venison sausage.

Don’t let your sea ducks go to waste

A riff on a Cajun seafood boudin that’s a little unexpected and a lot delicious.

The basics of using a grinder and stuffer

General tips & equipment for making your own wild game sausage