Chef Paul Freeman, I am passionate about the country larder, and what the seasons bring. as a keen wildfowler, and pursuer of country sports. I wanted to share some of my favorite recipes with you. Please feel free to contact me with any questions. This email address is being protected from spambots. You need JavaScript enabled to view it.

Ingredients

This is a great recipe, with those summer BBQs Just around the corner.

4 ½ lbs. squirrel (approx. 8 grey squirrels)
1 Tbsp. sage
2 lbs. fresh seasoned pork sausage (with sage)
2 tsp. basil
1 onion
3 tsp. margarine
3 cloves garlic
1 Tbsp. chili powder
4 Tbsp. fresh parsley
1 Tbsp. black pepper
2 Tbsp. salt
1 tsp. thyme

This recipe will make twenty to twenty five sausages, and it will take about fifteen minutes to prepare.

De-bone the squirrel and chop in food processor. Mix together with fresh pork. Mince the onion and
garlic. Cook the onion until transparent and add the garlic and sauté slightly. Mix together meats,
onion, garlic and herbs.
To test seasonings, form a small pa y and fry in frying pan with bu er. Taste and adjust seasonings
accordingly. Form into small pa ies to cook or grill and, if you have a food mixer, with a sausage
stuffing a achment get some Hogg casings and make some sausages, great for home made pizza
toppings.