Duck or turkey sausage with prune and red wine sauce from Hot Links and Country Flavors: Sausages in American Regional Cooking (page 317) by Bruce Aidells and Denis Kelly

  • lemon
  • chicken stock
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    Can substitute duck stock for chicken stock, and red wine vinegar for raspberry vinegar. Can use the book's "Duck sausage," p296, or "Turkey sausage with Drambuie," p295.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute duck stock for chicken stock, and red wine vinegar for raspberry vinegar. Can use the book's "Duck sausage," p296, or "Turkey sausage with Drambuie," p295.

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