Our delicious game sausages were the subject of our second Blogger Recipe Challenge. Competitors vied to see who could create the best sausage recipe.
Go check out their original game sausage recipes and see who won!
Our delicious game sausages were the subject of our second Blogger Recipe Challenge. Competitors vied to see who could create the best sausage recipe.
Go check out their original game sausage recipes and see who won!
Comments 22
Does this ever sound fun – and delicious?!
With summer here who could resist one of these grilled, sizzling and served?
A recipe might depend on what type of sausage is served, but I would keep it regional and seasonal; artichokes, arugula, fennel or some liquored up cherries. Mmmm.
I can hardly wait for this to get underway. I can almost taste it already.
Nothing can imitate game flavor and to think it is available commercially! I am salivating with thoughts of homemade relishes, sauces, and condiments to enhance that wonderful flavor of game.
They all sound delicious. I’m thinking made into a mixture to stuff a wonton wrapper for an appetizer. Or maybe a pasta dish!
What a fabulous event, just in time for Memorial Day!
I’d use the game sausage on pizza, creating gourmet flavors with cheeses and additional toppings that pair well with the sausage. Some pizzas that come to mind with the various sausage include:
Lamb sausage w/ Feta, Cucumbers & Roasted Tomato Pizza
Buffalo Sausage w/roasted bell peppers, roasted tomatillo sauce & a mix of queso jalapeno & asadero cheese Pizza
Duck Sausage (Foie Gras) w/spinach, red onion, & tomato Pizza
Duck Sausage (Orange) w/mandarin oranges & brie Pizza
Rabbit Sausage w/roasted veggies & cannelloni bean Pizza
Wild Boar Italian Sausage w/mozzarella, fresh basil and roasted tomato pizza
Wild Boar Brats w/ sharp cheddar, sliced apples & caramelized onions
Elk sausage w/pear, caramelized red onions and blue cheese pizza
Hope I win – I’m getting hungry just thinking about these pizza recipe ideas!
having made a Sartu once, I would love to develope this more with yopur wild boar sausage.
http://cococooks.blogspot.com/2008/03/sartu-festa-italiana.html
You know I can’t resist, especially since we’re using the grill 4-5 times a week now. (Will totally understand if I can’t participate since I was in the last one, though.)
I’m thinking summer time and a grill, and some kind of sandwich with grilled game sausage and home made rolls incorporating the sausage in them. Yum!
I would saute the sausages with onions, garlic, mushrooms, thyme and red wine, served on freshly baked bread with aioli and arugula.
Lamb Merguez Masala
Masala:
2 tablespoons vegetable oil
2 cups chopped onions
4 large garlic cloves, miinced
1 1/2 teaspoons garam masala
1 1/2 teaspoons curry powder
1 1/2 teaspoons ground corriander
1 teaspoon tumeric
1/2 teaspoon cayenne pepper
1 28-ounce can diced tomatoes in juice
1 cup plain whole-milk yogurt
***
Bismati Rice cooked
Tiny tender green peas
***
Lamb Merguez
***
Directions:
Heat oil in large non-stick skillet over medium heat. Add onions:saute until deep golden, about 20 minutes. Add garlic and all spices; stir 1 minute. Cool to lukewarm. Puree tomatoes with juices and yogurt in processor until almost smooth. Add onion mixture; puree until almost smooth. Season masala to taste with salt and pepper. (Masala can be made 1 day ahead. Cover and refrigerate.)
***
Cook Bismati rice according to directions. About 2 minutes befor rice is done add frozen peas and finish cooking.
***
Grill Lamb Merguez
***
To Serve: Plate the sausage and cooked rice with peas and serve with Masala over rice and sausage.
Hmm, I’m thinking of a summery version of the wintery rich cassoulet. Bright flavors with fresh local ingredients, cooked over an outdoor open fire.
This sounds like a lot of fun! I am always cooking and making up recipes. I love experimenting with food, and I often blog about what we’re eating, so this would be right up my alley. I just got back from England, so I’m thinking of perhaps making some sort of meat pie or fry-up if I am selected.
Looking forward to seeing all the new recipes!
A while ago, I made a handmade Tortellini Alfredo with italian sausage in my dutch ovens. I keep looking at those links on your blog page and imagining how much fun that would be to make and taste!
http://marksblackpot.blogspot.com/2009/03/dutch-oven-tortellini-with-alfredo.html
The sausages would be simply grilled (they’re already flavorful) and then I’d create a challenge for Our Family Food Fight team to come up with a appropriate side and/or topping to showcase the flavor of the sausage — since the team consists of 3 people that would be 3 unique takes on the variety.
I haven’t read the other comments yet….
But, since the sausages really vary in their contents, I think I would go for a homemade calzone preparation, matching the cheese to the type of sausage I actually received and combining it with onion, bell pepper, mushrooms, and tomatoes as appropriate for the sausage’s ingredients.
Mmm. We’ll be watching this challenge closely. It was great fun to participate in the morel challenge — and this looks like it will be another fantastic adventure. We’ll be back to cast our vote!
I would make a baked stuffed kabocha squash–the flavor from a stuffing made with game any of the game sausages would be absolutely fabulous with the creamy baked flesh of kabocha!
Ooh, tasty sausage…Can we suggest a few recipe ideas? I mean, do you really expect us to stop at just 1?
I think the buffalo sausage with chipotles sounds perfect for a bubbling queso fundido with garlic, cilantro, and Mexican oregano. Or as a stuffing for grilled jalapenos—now that I think about it, that would be perfect for Father’s Day. Or maybe in a burger with roasted green chiles and a sunny side up egg. Would have to taste it to decide.
The rabbit sausage would be fab with in a French lentil salad with herb vinaigrette.
I could taste the smoked duck sausage in a butterhead lettuce salad with gizzard confit and a light vinaigrette.
The wild boar Italian screams ravioli, doesn’t it?
That’s all for now, getting too hungry to keep on…
OOh, looks like I’m just in time for this!
Sausage, sausage, sausage….I’m thinking thin crust pizza, arugula, garlic, sausage and tomatoes….and of course cheese! Doesn’t that sound good? And for those lucky ones that have a grill, you could even grill your pizzas.
So far I’m thinking no tomato sauce…let the sausage flavors shine!
pick me, please pick me 😉
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