It’s duck season in Arkansas, which means plenty of opportunity to utilize our wild game skills after the hunt. This recipe is easier than you might think - but give yourself enough time to make mistakes when casing your meat. Yeah, I said: CASING YOUR MEAT - WRAP THAT RASCAL - INSERT YOUR OWN PUN HERE.
Our DUCK AND AND RED WINE SAUSAGES are delicious in soups, casseroles, and stews - but they’re also equally impressive on a grill, or pan seared and roasted with garlic, onions, and a little more red wine. Regardless of your preference, we hope you’ll enjoy our delicious, long sausages. Thump thump - QUACK QUACK!