Duck Sausage with Foie Gras & Sauterne Wine, Dried Fruits Mostarda, Brioche Toast

Mostarda is an Italian condiment that combines sweet fresh or dried fruits with the savory mustard, served typically with meats, cheeses, foie gras, and sausages. It is excellent as an accompaniment to the delicate Duck Sausage with Foie Gras and Sauterne Wine.

Ingredients: (4 servings)

1/3 cup Dried Apricots, cut in small chunks
1/4 cup Dried Figs, cut in small chunks
1/4 cup Dried Medjool Dates, pitted, cut in small chunks
1/4 cup Dried Bing Cherries
1/4 cup Golden Raisins
1/2 cup Water
1/4 cup Champagne Vinegar
1/4 cup Sugar
1 teaspoon Dry Mustard
2 tablespoons Dijon Mustard
1/2 teaspoon Grains of Paradise, ground (How to Grind Spices)
Pinch of Salt
1 tablespoon butter

4 Duck Sausages with Foie Gras & Sauterne Wine
4 thick slices of Brioche
Butter

Directions:

1. In a saucepan, combine five dried fruits, water, champagne vinegar, salt, and sugar. Bring to boil, then simmer for about 10 minutes.

2. In a small bowl, blend dry mustard, Dijon mustard and grains of paradise together. Add to the dried fruits, and cook for another few minutes, until the mixture has a jam-like consistency. Serve the mostarda warm or at room temperature.

3. Melt about 2 tablespoons of butter in a skillet. Add the sausages for about 8-10 minutes, turning often, until browned on all sides and cooked through.

4. Butter the slices of brioche generously and fry in a different skillet or on a griddle, until golden on each side.

5. Serve the sausages with mostarda and buttered brioche toast.

Recipe Development & Photography by Natasha Price, 5 Star Foodie

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Buckwheat Crepê Sausage Rolls with Pheasant Cognac Sausage, Crème Fraiche, Caviar, and Dill

This gourmet version of sausage rolls, or “pigs in the blanket”, uses buckwheat crepês as a wrapping around the sausage. These become even more upscale when topped with crème fraiche, caviar, and dill which pair nicely with the smoky and sweet aromatic pheasant cognac sausage.

Ingredients:

1 cup Buckwheat Flour
1/4 teaspoon Salt
2 Eggs
1 1/3 cups Milk
3 tablespoons Melted Butter
Additional Butter for frying crepes

4 Pheasant Cognac Sausages
Crème Fraiche
Caviar (Salmon Roe or other)
Fresh Dill

Directions:

1. In a large bowl, combine flour, eggs, milk, butter, salt using electric mixer until smooth.

2. Make the Crepes – Melt butter in a large crêpe pan. Pour 2/3 of the scoop of batter into pan and turn the pan gently to spread the batter around the whole pan. Cook until edge of crêpe turns light brown, about 1 minute. Loosen edges gently with spatula and turn crêpe over. Cook until bottom begins to brown in spots, about 30 seconds. Transfer to plate and cover with foil. Repeat with remaining batter, spraying pan with oil spray as needed and keeping the crêpes warm.

3. Fry or grill sausages, turning often, for about 10 minutes or until browned and cooked through.

4. Place one sausage on one end of a crêpe and roll the crêpe up tightly. Slice into 1-inch rounds with a sharp knife.

5. Arrange the crêpe sausage rolls on a platter. Top each roll with a dollop of crème fraiche, caviar, and dill.

Recipe Development & Photography by Natasha Price, 5 Star Foodie

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Oven Roasted Wild Boar Sausages with Cranberries & Shiraz, Sweet Potatoes and Apples

This rustic dish might be simple to put together, but the resulting combination of sweet and savory flavors is quite complex. It is perfect to serve on a cold autumn or winter evening.

Ingredients:

4 Wild Boar Sausages with Cranberries & Shiraz
1 Large Sweet Potato, sliced in 1/2 inch chunks
1 Large Apple, sliced in 1/2 inch chunks
1/2 Red Onion, sliced
1/4 cup Bourbon
1 tablespoon Maple Syrup
1 teaspoon Dried Thyme
Salt, pepper to taste
3-4 Fresh Sage Leaves, chopped

Directions:

1. In a casserole dish, place sweet potato and apple chunks, and red onion slices. Sprinkle with salt and pepper to taste and mix well. Arrange the wild boar sausages on top.

2. In a bowl, combine bourbon, maple syrup, and dried thyme and pour all over the sausages, sweet potatoes, and apples.

3. Bake on 425 degrees for about 50 minutes to an hour, until the sweet potatoes are tender.

4. After removing from the oven, sprinkle with sage, and serve.

Recipe Development & Photography by Natasha Price, 5 Star Foodie

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What is a Mixed Grill?

The mixed grill is a fine dining restaurant entree favorite that offers diners a selection of different meats and cuts on a single plate, often each with their own sauce or side. Though they may look fancy in a restaurant, they’re surprisingly easy to make at home if you’ve got a couple of different game sausages and/or specialty meats on hand. 

How to Make a Mixed Grill

1. Grill several different meats.

2. Serve them with different sauces and seasonings that compliment the flavor of each cut.

Of course, you don’t have to rely on sauces to impart extra flavor.
● Cuts can be seasoned simply with salt and pepper to allow their unique flavors to take center stage.
● Beef, bison, and most game meats can also be marinated (here’s a great oil marinade recipe). 
● Pork, poultry, and wild boar can be brined (how to brine meat). 

Try using different marinade & brining flavors to further vary your mixed grill.

Mixed Grill Examples

To show you how easy it is to make your own mixed grill, we’ve taken the below cuts and paired them up in different combinations:

● Frenched Lamb Racks (cut into Bone in Lamb Chops or Lamb Loins)
● Kobe Beef Skirt Steak
● Kobe Beef Flank Steak
● Wild Boar Sausage with Garlic & Marsala
● Venison Sausage with Veal Demi Glace & Red Wine

Mixed Grill Variation 1:
Kobe Flank Steak with Pureed Roasted Tomatillos (how to roast tomatillos)
Lamb Loin Chop with Balsamic Almond Sauce* (you could substitute lamb medallions cut from lamb tenderloins)
Venison Sausage with Huckleberry Sauce

* From our mushroom stuffed quail recipe.

Mixed Grill Variation 2:
Grilled Wild Boar Sausage
Venison Sausage
Lamb Rib Chops with Emmer, Chanterelle & Beet Salad

Mixed Grill Variation 3:
Kobe Flank Steak with Sauteed Lobster Mushrooms
Lamb Loin with Salsa Verde
Kobe Skirt Steak with Salsa Verde

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Different from our earlier quick potato hash recipe, this version of the breakfast classic adds sausage for use as a robust full breakfast rather than just a starchy side dish.  Whether you’re a die-hard carnivore looking to have game meat in the morning or just someone looking for a protein-rich breakfast to keep you going until late in the day, this hearty recipe is sure to satisfy.

Drink Pairings: Bloody Mary

Ingredients: (Makes 2 Servings)
½ Yellow Onion, sliced
3oz Thin Cut Bacon, sliced (we used Magalitsa Bacon for extra richness)
¼ Potatoes, medium diced (we used whole heirloom “spud nuts” for fun)
2 Uncooked Game Sausages, casings removed (we used Garlic & Marsala Wild Boar Sausage)
2 Eggs
½ Roasted Red Pepper, finely diced

Instructions:
1. Partially caramelize the onion slices (how to caramelize onions) to a light brown.

2. Remove the onions, add the bacon slices, cook them over low heat until their fat has rendered out and they’ve crisped up.

3. When the bacon has rendered, remove it from the pan, leaving as much fat behind as possible.

4. Add the potatoes and pan fry in the bacon fat until tender.

5. Remove the potatoes from the pan with a slotted spoon. Add the sausage meat to the pan and break it up into small pieces. Increase the heat to saute the sausage meat.

6. When the sausage is cooked through, return the potatoes, onions, and bacon to the pan along with the pepper and cook just long enough to heat them through.

7. Heat some oil in a cast iron skillet and fry the eggs sunny side up.

8. Serve the hash alongside the sunny-side up eggs.

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Lighter flavored than our other sausage sandwich recipe, this sandwich includes savory accents that are subtle enough to let the full flavor of the sausage shine through.

Drink Pairings: Miller High Life or Sasaparilla

Ingredients:
Game Sausage (we used Venison Sausage with Demi Glace & Red Wine)
1/8th of a Fennel Bulb per serving
1 heavy pinch Celery Salt
Whole Grain Dijon Mustard
Mayonnaise
Demi Baguettes, Brioche Rolls or Hoagie Rolls

Plus: Pickled Radishes

Directions:
1. Preheat your oven to 375 degrees.

2. Cut the fennel bulb in half and pull apart into sections.  Lightly coat them with salt, pepper, and oil.  Put them into a baking dish and roast in the oven until tender.

3. Grill the sausage.

4. Brush the bun with olive oil, butter, or duck fat, and toast or grill.

5. Spread mayonnaise and mustard on the toasted bun, add the sausage, and sprinkle on the celery salt.

6. Top with pieces of the roasted fennel bulb and pickled radish.  Serve.

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If your grocery store doesn’t offer extra parmigiano rind for soups at their cheese counter, ask them if they’ll sell some to you anyway. If they won’t, just make a point to buy pieces of cheese with as much rind as possible. After you’ve finished each piece of cheese, tightly wrap the rind and freeze it until you have enough for your soup.

If fresh nettles aren’t in season, you can also make this soup using blanched spinach.  If you’d like your finished soup to be cheesier, you can always grate some parmesan over the top.

Ingredients:
1lb Sweet Italian Sausage (this’d be really good with Wild Boar Italian Sausage)
1 small Onion, chopped
2 Carrots, chopped
2 Celery stalks, chopped
2 minced garlic cloves
4 quarts Chicken or Vegetable Stock
1/4 tsp Dried Thyme
Parmigiano Reggiano Rind – the more the merrier!
3 cups Stinging Nettles, blanched & diced (How to Prep Stinging Nettles)
1 cup Fregola Sarda (could substitute Middle Eastern Couscous)
Lemon Juice to taste
Salt & Pepper to taste
Fresh parsley, chopped

Direcions:
1. Slit the casings of the Italian sausage and crumble the meat into a pan. Brown the meat. Remove & reserve the meat & pour off the excess fat.

2. Add the carrot, onion, garlic & celery. Saute them until they begin to get tender.

3. Pour in your stock, and add the reggiano rind, thyme and sausage. Bring to a simmer. 

4. Optional: Scoop out the reggiano rind and cut it into small cubes, then return those cubes to the pot. 

5. Add the  fregola sarda to the pot once the soup has come to a simmer. Simmer until the fregola is tender (at least fifteen minutes for large fregola, possibly less for smaller varieties.  To know whether the fregola is cooked, bite into it and think pasta.  You’ll know when its tenderness is to your liking).

6. Once the fregola is cooked, the soup is pretty much done.  If you left the reggiano rind whole, fish it out and discard it.  Taste the soup and add salt, pepper and lemon juice as necessary. Depending on how much reggiano rind you used, you may not have to add any salt at all.

7. Ladle the soup into bowls and sprinkle a little fresh parsley on top. Serve.

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Pasta with Sauteed Fresh Mushrooms, Sausage, and Truffle Butter
Serves 4-6

This recipe uses fresh fettuccini pasta as a bed for fresh porcini mushrooms (you could use any fresh  mushrooms) sautéed with game sausage and garlic, then topped with seasoned bread crumbs and black truffle butter at the last second for a truly decadent result.  If you don’t eat meat, you can simply cut the sausage from the recipe for a vegetarian version.

Ingredients:
3-4oz per person whatever fresh noodles or filled pasta you like (fresh fettuccini depicted)
3 links of Wild Boar Italian Sausage or Venison Sausage with Merlot & Blueberries
¼ lb Fresh Porcini Mushrooms (any fresh wild mushrooms or fresh organic mushrooms can be used)
1 large garlic clove
Freshly grated Parmigiano Reggiano to top
Bread crumbs to top.
2-3 sprigs of parsley
2 tbsp Black Truffle Butter
Salt & pepper to taste

Directions:

1.  Start a pot of salted water boiling for the pasta.

2.  Cut the porcinis into thin sticks.  As we did in the photo, you can also reserve some whole porcinis, slice them thinly and gently sauté them in a separate pan for use in the final presentation on top.

3.  Finely dice the parsley and toss it with the bread crumbs, salt & pepper.

4.  Finely dice the garlic clove. Remove the sausage from its casing, crumble the meat, and sauté it with the garlic in an oiled frying pan.

4.  When the sausage has cooked, remove it from the pan and sauté the porcinis in the remaining fat.  Cook the pasta in the boiling water according to the manufacturer’s instructions.

6.  Toss the hot pasta with the sausage, garlic, and porcini mushrooms.  Plate and top  with a dollop of truffle butter, the seasoned bread crumbs and freshly grated parmigiano reggiano.

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Not enough time for a cassoulet?  Here’s a very simple, yet hearty dish that really takes advantage of the complex flavors found in our game sausages.

 
Ingredients:

A few tablespoons of butter
Fresh sage leaves
Cooked White Beans (we recommend European Soldier Beans)
Venison Sausage or rabbit sausage

Cooking Instructions:
1. Bring the butter to medium-high heat in a saute pan.

2. Once the butter browns, add in the sage.

3. Sizzle the sage in the butter for a minute or two.
4. Add the cooked beans and toss to coat beans with butter and sage.

5. Top with a piece or two of grilled venison sausage or rabbit sausage. Serve.

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This lamb sausage bolognese is a quick yet classy version of the classic pasta sauce.

 
Ingredients
12 oz. lamb merguez sausage, removed from casing.
2 onions, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
24 oz. can crushed tomatoes
2/3 cup parmigiano reggiano, grated
½ cup fresh basil leaves, chopped
Olive oil

Cooking Instructions

1. In a sauté pan, sauté onions and garlic over medium heat until translucent. Be careful not to brown the onions and garlic.
2. Add carrots and celery. Saute for 5 minutes.
3. Add sausage and sauté until cooked, about 8 minutes.

4. Add can of crushed tomatoes and simmer for 25 minutes.

5. Remove from heat.

6. Add ½ cup chopped basil, ½ cup grated parmigiano reggiano. Season with salt and pepper to taste.
7. Put over the pasta, ravioli or gnocchi of your choice and garnish with more parmigiano reggiano and some chopped parsley.

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