Photo courtesy of Chef Jason Bangerter

"The sausages are game sausages.  In the fall we use all sorts of game at Auberge.  Squab, venison, boar, bison, hare, rabbit and pheasant to name a few.  Quite often we end up with little bits and pieces left over, for example, legs of birds, chains of loins, trotters and tongues

So, we make these beautiful little sausages topped with a sage leaf and wrapped in caul fat.  We hand cut the meat into fine little dice and mix it together with herbs and seasonings rolled up into either a canapé size or as a main course for lunch.  These are beautiful with a smooth pommes puree and port wine jus.  The mix may also be rolled in pastry and served as a small pie or baked in a terrine chilled and served with toast and Cumberland sauce.

Enjoy!"

I'm sure we will, thanks Chef Bangerter.

Hand Made Game Sausage

From Chef Jason Bangerter,  Auberge du Pommier 

• 4 oz  Venison loin, diced
• 2 oz  Duck breast, diced
• 2 oz  Smoked duck breast, diced
• 4 oz  Boar loin, diced
• 4 oz  Rabbit leg, diced
• 1 oz  Brunoise double smoked bacon
• 1 oz  Brunoise cured pork fat    
• 1 oz  Brunoise boar bacon
• 1 oz  Brunoise orange peel, blanched
• 4 oz  Shallots, brunoise & cooked gently until tender
• 2 tsp Parsley, picked & chopped fine
• 2 tsp Marjoram, picked & chopped fine
• 1 tsp Thyme, picked & chopped fine
• 1 tsp Rosemary, picked & chopped fine
• 1 tsp Chives, chopped fine
• 1 tsp Pommery mustard
• Salt & Pepper

Dice all the game meat a little bigger than a brunoise.  This makes for a fantastic marbled look when the sausage is cooked and sliced

1. Take all prepared ingredients and mix in a bowl.

2. Make a patty and sauté to check seasoning.  Do not overcook the sausage.  It should be medium (pink) and juicy for best results.  By testing the mix this way you may add more of an ingredient if you would like before rolling all the sausages.

3. When ready, roll into 3 oz portions and top with a sage leaf.  Wrap in a thin layer of crepinette or pipe into casing.   

About Jason Bangerter

Chef de Cuisine, Auberge du Pommier   

At the helm of Auberge du Pommier since 2002, Bangerter has proven time and again that French cuisine, while rooted in the classics is ready and waiting for exciting, creative reinterpretation.  Classically trained in Britain under uber-chef Anton Mosimannan and seasoned by his experience running top-rated Mosimann dining rooms throughout France and Switzerland, Bangerter continually draws on his gastronomic repertoire to push Auberge du Pommier's culinary vision higher, faster, smarter.