I've had a lb. of smoked pork/venison sausage sitting in my freezer since summer and would love some ideas to help use it. Per the website drscription:
"Our own fresh sausage which is a special blend of salt, pepper and corriander.
It is then hickory smoked in our own smoke houses to produce a great smoked sausage taste."
All I can think of is cassoulet, which is a bit too ambitious for tonight. Any ideas?
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