This Snug Valley pork sausage is complimented by fennel and roasted garlic, which nicely rounds out the sweet and savory flavors.
Keep Frozen or Refrigerated.
Erika of Babette's Table makes this sausage for Snug Valley Farm, our pork supplier in Hardwick Vermont. Ben at Snug Valley raises his pigs outdoors on pasture supplemented with grain and whey. This makes for very flavorful and nicely textured meat.
