Wild boar sausage baked with honey-orange glaze from Hot Links and Country Flavors: Sausages in American Regional Cooking (page 325) by Bruce Aidells and Denis Kelly

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

Accompaniments: Wilted cabbage and roasted walnut salad

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 brandy for orange liqueur of your choice. Can use the book's "Wild boar sausage," p28; or substitute "Spinach, pork, and game crépinettes," p306; "Duck sausage," p296; or "Turkey sausage with Drambuie," p295.

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