Venison and Beet Sausages

I’ve already posted recipes for goose sausages, lake trout sausages, salmon sausages (with beef fat). With two deer in the freezer, venison sausages were the natural thing to do next, and I might very well come up with more than one version. Today’s venison sausages are made with beets. Beets contain a flavor compound called geosmin that’s responsible for their […]

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Salmon River Salmon Sausages

Last year, I made Lake Trout Sausage with trout caught in Keuka Lake. This recipe uses Chinook salmon from the Salmon River, but the difference doesn’t stop there. This is really a sausage that copies the model of your usual meat sausage, and it’s definitely not pescatarian. In order to get the level of greasy goodness I […]

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Lake Trout Sausages

This is my last lake trout recipe for a while, I promise! Not only do these sausages buy you a couple days before you have to eat them (because you have to eat your trout tartare and your seared trout fillets first, remember?), they also make use of a lot of fish trimmings. I serve […]

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Goose Confit, Sausages, and More

In Hungary, raising geese is a centuries-old tradition, its secrets handed down from generation to generation. A whole bird is used to prepare all kinds of dishes: roasts, soups, and even fat that will be spread on bread. Similarly, I wanted to explore a variety of ways to prepare all the parts of a goose, […]

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