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Gourmet Sausages

To roast or to grill? That is the question. Our Game and Traditional Gourmet Sausages come in a variety of unique flavor pairings. Made with quality ingredients, these sausages are bursting with juiciness and flavor. Fossil Farms sausages come from humanely cared for animals that have never been administered antibiotics, steroids or hormones. The only question that remains is… which flavor combo will you choose?

  • Wild Boar Sausage with Cranberries

    4 each (3oz links)
    Wild Boar Sausage with Cranberries
    $9.00
    Number:

    This outstanding Wild Boar Sausage is blended perfectly with hints of nutmeg, cloves and marjoram, while Cranberries provide a sweet tart flavor. Makes the perfect sweet brat sandwich or as a sliced appetizer. 

    Each package contains four 3 oz. links.

    **This sausage contains Beef.

    Ingredients

    Wild Boar (Meat From Feral Swine), Pork, Beef (Beef, Beef Cheek Meat), Bacon (Water, Salt, Brown Sugar, Sodium Phosphate, Sodium Erythorbate, Sodium Nitrite), Cranberries (Cranberries, Sugar, Sunflower Oil), Water, Aged Shoyu Sauce (Water, Soybeans ,Wheat, Salt), Salt, Shiraz Wine (Contains Sulfiting Agents), Sugar, Spice And Spice Extracts (Soy Lecithin, Tricalcium Phospathe, & Polysorbate 80 added as a manufacturing aid), Carrot Powder, Butter Flavor (Maltodextrin, Salt, Guar Gum, Sodium Bicarbonate, Gum Arabic, Butter, Contains Milk), Mustard Powder, Butter (Cream, Salt), Dried Garlic, Dried Onion, Dextrose, stuffed into a natural Pork casing.

    Recipe

    Fossil Farms Cornbread Turkey Stuffing with Wild boar and Cranberry Sausage

    Download printable .pdf file.

    Ingredients
    1 pack Fossil Farms Wild boar and Cranberry Sausage, cut into 1⁄4 inch slices and quartered
    1 loaf cooked cornbread, cut into cubes and left out to dry overnight
    2 quarts turkey stock
    1 cup each celery, onion and carrot, cut into small pieces
    2 springs each, thyme, rosemary, sage, parsley, chopped
    1 tbsp. butter
    Blended Oil, as needed
    Kosher salt and Pepper to season to taste

    Directions
    Cook carrots, celery and onion slowly on medium heat in oil until vegetables are soft and translucent. Remove from pan, turn up the heat to high and add sausage. Cook until browned.

    Lower heat and add the cooked vegetables and 2 quarts turkey stock. Simmer for 10 minutes and add in the herbs.

    In a rectangle pan or Pyrex dish, add the dry cornbread and pour over the turkey stock and sausage mixture. Mix to make sure everything is evenly distributed and season to taste.

    Cover and put in oven at 375 degrees for 35 minutes. Let cool and serve.

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