CRANBERRY + GOAT CHEESE SAUSAGES

EVERY HOLIDAY SEASON, We here at dust village want to say thank you to our clients, vendors & Freelancers!

We consider you all part of our village, it’s not possible to go far alone & this year we went far..

So Enjoy these Sausages handmade with love by LK Sausages In Findlay Marlet, may they sustain you into the New year.

CONTAINS: 2 types of Goat cheese from The Rhined, Fresh Cranberry, Salt, Pepper, Fennel, & Sage

QUICK TIPS:

Cooking sausage too high, too fast can cause links to be too dark on the outside and still raw at the center or the skins to split and disintegrate.

Don’t pierce the skin, it’s not ideal. this will cause all those lovely juices to escape, defeating the whole purpose.

STEP one

Place sausages in a skillet with water (or beer or wine) half way up the sausages over medium to medium high heat.

Let it come to a simmer then place a lid on top skillet. steam for 10-12 minutes,

STEP two

Uncover, allow LIQUID to evaporate and continue cooking, turning frequently until browned.

STEP three

Take off when it hits an internal temperature registers 160°F. Serve with whatever sides you like!