Smoked Venison Sausage with Leeks and Grapes
Serve with warm crusty bread, butter and mustard.
- Smoked Venison Sausage
- 1 head garlic
- 1 leek
- Green seedless grapes
- Fresh thyme
- Red pepper flakes
- Kosher salt
- Fresh cracked black pepper
- Extra virgin olive oil
- Pre-heat the oven to 400°, place a rack at the center of the oven.
- On a skillet, place garlic, garlic, and leeks Add 1 tsp salt and a generous amount of fresh cracked black pepper. Pour extra virgin olive oil and toss. Top with 4 sausages in a single row.
- Place in the oven for 25 mins. Once it is done, check the sausage skin for blistering. Squeeze half a lemon sausage and season with salt and pepper. Serve hot with crust bread, butter and mustard.