Fresh sausage recipes
Elevated Wild- Game and Fish Recipes
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.
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.
A riff on a Cajun seafood boudin that’s a little unexpected and a lot delicious.
“Best sausage I’ve ever had”