Here's a great way to enjoy your next deer or pronghorn.
Making kielbasa, a descendent of an Eastern European sausage, is a fun experiment and a chance to conjure your early human roots.
There are plenty of cookbooks still on the market that are useful tools in guiding you in your wild endeavors in the kitchen.
Make hearty bratwurst with the meat from your buck (or doe)—instead of letting it sit in the freezer—by using a kit from Hi Mountain Seasonings.
If you’ve never turned the spoils of your hunting season into homemade sausage, you’re missing a major “link” in your field-to-table chain. It’s easy to get started.
Weston has debuted a seven-pound vertical sausage stuffer, designed for outdoorsmen who love making sausage out of their wild game.