Wild Boar Sausage
Wild boar is a natural for making sausage, because of the similarity between wild boar meat and pork from the domestic pig. The hearty sausages we make with wild boar meat are lean, intensely flavored and have a hint of sage. The all-natural links cook up beautifully on the grill, or work well sautéed, with onions and sliced bell peppers. They also offer a lean alternative to breakfast sausage and liven up bread or rice stuffing for poultry.
Our Duck and Armagnac Sausage is made just like the stuff Ariane loved growing up in Gascony. It’s perfect for cassoulet; and is included in our Cassoulet Recipe Kit, which allows you to make this traditional dish at home. The rich mixture of duck and pork meat is spiked with a generous dose of Armagnac (the brandy of Gascony) making a robust sausage fit for a musketeer, with a hint of sweetness. These ducky sausages are quite good on the grill, eaten out of hand in a baguette like a hot dog and topped with spicy mustard.
D’Artagnan Rabbit and Ginger Sausages are made from a mixture of pork and rabbit, and have a subtle, gingery bite. Rabbit meat is so lean that the sausage benefits from the addition of pork, both in texture and in moisture. Simply grill or pan-fry rabbit and ginger sausage for a quick meal, toss with pasta, or rice, and roasted vegetables.
D’Artagnan Venison and Cherry Sausage also contain pork, which balances out the flavor and provides a tender texture. Venison meat is so lean; it’s not easy to make a juicy sausage without pork. The sausages are robust and rich with a sweet-spicy edge from dried cherries, and ground ancho and chipotle chiles. Ideal for summer grilling and serving in a bun, or braising with beer and onions in the winter months, venison sausage can also be added to salads or egg dishes, and is tasty with mashed potatoes.
Click for information and inspiration on cooking our delicious Lamb Merguez Sausage.
Just a Few Ideas for Cooking with D’Artagnan Game Sausage
All game sausages can be left whole, sliced or removed from the casing and cooked in many ways, such as on the grill, under the broiler, pan-fried, braised, griddled or cooked à la plancha.
• Stir Fry Stars … Sliced game sausages add panache to stir-fry. Try Rabbit and Ginger Sausage with delicately flavored, tender-crisp vegetables like baby bok choy, snow peas, young carrots, water chestnuts and bean sprouts. Dress with fresh grated ginger, soy sauce and a little toasted sesame oil.
• Creative Canapés … Top crostini with a spoon of potato or white bean puree, then a thin slice of grilled game sausage for simple hors d’oeuvre. Crumbled and sautéed game sausage is delectable mixed with seasoned breadcrumbs then stuffed into mushrooms, small peppers, cherry tomatoes or onions and broiled until crusty.
• Hearty Breakfast … Game sausages make robust, satisfying breakfast links when served alongside your favorite eggs and toast.
• Comfy Casseroles … Game sausage adds depth and flavor to hearty casseroles. Duck and Armagnac Sausage is a prime component in our cassoulet. Bean, meat and potato casseroles all benefit from a little game.
• Pasta with a Twist … All of our game sausages go well in tossed pasta dishes. Try Wild Boar Sausage with red sauce and aged parmesan over spaghetti, Duck and Armagnac with penne pasta and Black Truffle Butter, or Lamb Merguez with sautéed peppers and couscous.
• Dressing for Success … Dressings, stuffings, and farcis deserve to get in the game too! Add diced game sausage for texture and flavor.
• Haute Dog … Of course all of our game sausages are delicious when grilled or pan-fried and served with your favorite condiments on soft buns. Our Game Sausage Sampler makes easy work of feeding a crowd. Just be sure to have plenty of complementary sauces on hand, like chutney, relish, mustard, and aioli.
Storage & Use
All of our game sausages are sold fresh and ready to cook. Keep covered in the refrigerator until ready to use, or freeze before the date printed on the package. When frozen in airtight packaging, they’ll keep in the freezer for several months.