Specialty game sausages bring a lot of flavor to the table, but do benefit from a little bit of sauce, jus, or mustard. If you have artisanal jam and mustard handy, a mostarda-style sauce is just moments away.
While we’ve used pheasant sausages here, you could substitute a different variety – especially one based on other poultry, pork or wild boar.
Likewise, while this recipe cooks the sausages on the stove top, they would also be delicious grilled!
Ingredients: Makes 4 Servings
Recommended Side: Sauerkraut
2. Flip the sausages, re-lid the pan, and continue to simmer for four minutes.
3. Remove the lid and let the water evaporate. Continue to cook the sausages to brown them, turning as necessary.
4. Make the Mostarda: Mix together the pear butter, mustard, salt and honey wine vinegar in a small bowl.
5. Serve the sausages with the mostarda and your side of choice (we used Midori Farms Dill & Caraway Kraut).
Recipe by Rebecca Staffel of Deluxe Foods
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