Besides slice it and eat it straight. It's strong, and I can only eat a few slices at a time. I've been giving as much away as possible, and I'm out of freezer space. Could it go in something like a cassoulet? Somehow it seems like it would be nice with white beans. Other stews? How would you use it?
This is a smoked pork sausage with lots of garlic, mustard seeds, ground ginger, nutmeg, etc.—from Ruhlman and Polcyn's Charcuterie.