- 1 lb loose venison sausage (organic pork sausage would work too)
- 1/2 cup prepared cranberry sauce (simply cranberries cooked down in water with a little honey and lemon juice)
- 1/4 cup organic European-style sour cream
Form the sausage into little balls about the size of a golf ball and flatten slightly with your hand. In a large frying pan, cook the sausages over medium heat, flipping once after 3-4 minutes.
Allow the sausages to cook for another 3-4 minutes.
The result should be a nice crusty brown color.
I didn’t mind having mine slightly rare on the inside, but if you’re squeamish about raw meat, feel free to cook all the way through.
When the sausages are done, set them aside on a plate.
(I decided to not bother draining them as I wanted to have a nice little pool of fat to mix with the sauce.)