I’ve been on a bit of a sausage kick, cranking out some fresh sausage from both deer and bear scraps that are taking up much needed freezer space. I’ve got more charcuterie ideas in my head that I plan to tackle in the coming weeks. For now, I’ll enter a couple of dishes in a Food Fight to give you a peek at what’s been cooking, curing and smoking at my house.
Venison Sausage and Peppers
This dish is a particular favorite of mine, where I simmer up some Italian sausage links with peppers, onions, celery, carrots and a big can of San Marzano tomatoes. I will admit, this photo was staged as the browned links get sliced up and added back into the Dutch oven last, but the finished dish doesn’t make as pretty a picture as this.
I mentioned in an earlier post some experiments I’ve been doing with bear sausage. A few Sundays back I took a day to make both a fresh bear and berry sausage and this–a batch of jagerwurst. This a traditional German hunter’s sausage, spiced with mustard seed, coriander, nutmeg and ginger before it is hot smoked to an internal temperature of 150°. The flavor is milder than I expected, but it’s absolutely delicious when paired with a good mustard. A few slices of this along with some fresh bread and cheese has been my go-to afternoon snack for the past couple of weeks.