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Home Cooking 5

Duck, venison and boar sausages - how should I use them?

blkery | Mar 6, 201204:45 PM

I got some frozen sausages from d'Artagnan that have been living too long in my freezer. They're duck and armagnac, wild boar and sage, and venision and cherry. They're smaller than I anticipated (not really eat-on-a-bun size) and pretty fatty, so I'm thinking of incorporating them as a flavoring agent rather than eating them as a main dish. What would you use these with?

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