Cajun Boudin - Pork with hot pepper, rice and onion, a Cajun Classic

Cambridge Pork - English style with dijon mustard and spices

Charice - Pork with six kinds of pepper

Chorizos Verdi - Half pork, half vegetables and fresh herbs

English Bangers - Breakfast pork, mild spice and bread

French Garlic - Pork with mild garlic flavor, French classic

French Summer - Pork with apples, white wine and spices

Herbed Pork - Pork and Herbs de Provence

Italian – Pork, mild or hot, with fennel seed

Karnotaleticous - lamb and pork, Greek style, onion and spices

Kielbasa - Traditional smoked pork and beef

Lamb Merguez - French Moroccan - very spicy with a punch of pepper

Luganega - Pork with orange rind and Parmesan cheese

Lugano - Pork with spinach, pine nuts and light spices - Northern Italian

Sicilian - Pork with Marsala and Provolone in thin casings

Spanish Chorizos - Fresh pork with red wine, spice and garlic

Tuscanno - Pork with tomato, cheese and fresh herbs

Virginia Sage - Breakfast style with pork or beef with sage

4 Alarm - Pork with Habanero pepper (very hot)

Turkey
Hawaiian - Turkey with guava, ginger and mild spices

Santa Fe - Turkey with salsa and herbs

Thai - Turkey with lemon grass, ginger and Asian spices

Turkey Italian - Lean turkey with fennel seeds( 60% breast meat and 40% thigh meat)

Chicken
Boudin Blanc - Chicken and elegant blend of cream and mushrooms

Parma - Chicken with artichokes, olives, tomatoes and fresh herbs - Italian style

Seafood
Dilled Salmon - Dilled salmon, flounder, and scallops

Christmas Seven Fish - Cod, scrod, turbot, sole, monk scallop, shrimp - Holiday classic

Shrimp - Cajun style spiced shrimp and monk fish

Veal
German Bratwurst - Veal, spices and garlic, rustic

Carnotzel - Veal with 10% garlic by weight

Game
Duck - Duck with raisins, almonds, port wine and spices

Pheasant - Pheasant with cognac, nuts and fresh herbs

Boar - Boar with lingonberry and cranberry, sweet, tart and delicious

Rabbit - Rabbit with brandy and Dijon mustard

Venison - Venison with sumac, ginseng, goldenseal with spices and nuts

SAUSAGE CAN BE CUSTOM MADE TO ORDER. 5 lb. MINIMUM
Non Pork Sausages are stuffed into non pork casings, i.e. lamb, beef

Basic Sausage Recipe

Pierce each sausage
Place in frying pan in half-inch of water.
Cover and steam for 15 minutes at a brisk boil.
Uncover, evaporate water, and brown in its own juices.
May have to add oil to brown.

Seafood Sausage

Start the sausage in a half-inch of white wine and water at a very low simmer; the liquid should be just starting to move.
Cover pan for 15 minutes.
Pour off liquid and reserve.
Add butter to brown evenly.
When the sausage is golden brown remove from pan.
Deglaze pan with reserved poaching liquid.
Add heavy cream, or just thicken by reduction.
Serve over fettuccine with sausage, and garnish with finely chopped dill and capers.

Seven Fish Seafood
Start the sausage in a half-inch of white wine and water at a very low simmer; the liquid should be just starting to move.
Cover pan for 15 minutes.
Pour off the liquid and reserve,
Add butter to brown evenly.
When the sausage is golden brown, remove from pan.
Add one cup of chopped plum tomatoes for each pound. Sauté.
Add basil to taste and deglaze with reserve poaching liquid and thicken.
Serve over pasta.

Game Sausage
Follow basic method for sausage. After browning, add a half-cup of olive oil and eight cloves of garlic.
While garlic is browning, scrape brown bits off of pan and incorporate into oil. Serve over pasta.