Pheasant Sausages Mostarda

Pheasant Sausages w/ Pear Butter Mostarda

Matthew All Recipes, Jam Recipes, Pheasant Recipes, Sauerkraut Recipes, Sausage Recipes 0 Comments

Pheasant Sausages w/ Pear Butter Mostarda

Makes 4 Servings

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!

Pheasant Sausages w/ Pear Butter Mostarda
INGREDIENTS
  • Mostarda:
  • 1 tsp Honey Wine Vinegar (could substitute other vinegar)
  • 2 tbsp Pear Butter with Vanilla (could substitute other Pear Jam)
  • 2 tbsp Dijon Mustard
  • 1 pinch of Salt
  • Recommended Side:
  • Sauerkraut

DIRECTIONS

1

Get the water hot in a large frying pan over medium-high heat. Add the sausages. Poke each sausage once or twice with a knife. Put the lid on the pan and let the water simmer for four minutes.
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 Farm Dill & Caraway Kraut).

Recipe by Rebecca Staffel of Deluxe Foods

Browse More:
Sausage Recipes
Jam Recipes
Pasta & Sauce Recipes