Our neighbor belongs to Fresh Fork Market's winter program. Unable to keep up with the meat delivered, he gave us ribs, ground beef, a whole chicken, and Italian sausage, in addition to chicken sausage from Baltic Country Meats out of Baltic, OH.
Addictive on its own, the chicken sausage has a flavorful blend with a wonderful blend of pepper, maple syrup, sage, and mustard stuffed in a natural casing. A failing of many sausages, at least to me, is a result of too much pepper, maple syrup, or sage, producing a pepper-hunk, too sweet sausage, or bitter sage-meat. The snap of a natural casing sausage means a lot to me, also.
Adding bird's eye chili peppers to the leftover cabbage from our corned beef dinner, gave our lunch a bit of a zing. On subsequent visits to the refrigerator, I was tempted to cook more up to snack on.
For dinner, I plan on chopping one sausage into small pieces to add to a spring mix of salad greens with artichokes, sun-dried tomatoes, mushrooms, carrots, asparagus, and sunflower seeds. We have some oranges to make salad dressing.