Raccoon Sausage with Garlic, Basil and Cheese

Our Raccoon Sausage with Garlic, Basil, and Cheese is uncooked. Pork belly and cooked bacon are added for flavor. Our raccoons are harvested in the woods by licensed trappers. This package includes four links, Average weight of package is 12 to 16. oz. Raccoon meat is high in protein and sweet and strong in flavor compared to meat from commercially raised food animals. Minced Raccoon meat may be substituted in dishes where minced beef would normally be used.

Raccoon Sausages can be boiled, fried, grilled, or roasted in the oven. Dress it up with a classic combination of mustard and ketchup, or get more creative by adding onions, relish, and a variety of other toppings.

Grilling Raccoon Sausages results in a pleasant smoky taste, and many consider this to be the best way to prepare them. Any sort of grill will work, so go ahead and light your charcoal, gas, or wood-fired grill. While the grill is heating up, prepare the Raccoon hot dog buns and condiments. Raccoon Sausages are best enjoyed hot from the grill. Make sure that one side of the grill is hot and one side of the grill is a little cooler. You can do this by stacking up the charcoal a little higher on one side. If you have a gas grill, you should be able to control the heat using the knobs on your appliance to make Raccoon Sausages good. Lay the Raccoon Sausages on the cooler side of the grill. Place them at an angle to create a diagonal sear-mark on the Raccoon dog. Cook the Raccoon Sausages for a minute on each side. Raccoon Sausages come already cooked, so your goal here isn't to cook the Raccoon dog so much as give it some good color and get it piping hot without burning it. Keep turning the Raccoon dogs until all sides have developed a nice, even char. If the Raccoon dogs are hot but have not developed color, move them over to the hot side of the grill. Grill them quickly, just to develop a bit of char, and then move them to a plate. Place them on a bun and serve with any combination of mustard, ketchup, relish, onion, tomato, cheese, or sauerkraut.

Boiling Raccoon Sausages is easy. Fill a large saucepan with enough water to cover Raccoon Sausages easily. For 4 Raccoon Sausages, 4 cups (about 1 liter) of water should be more than enough. Be sure to use a pan large enough so that the water falls at least a few inches below the rim. Bring the water to boil. Place the pan on a burner and turn the heat to high. Let the water come to a full boil before proceeding. Add the Raccoon Sausages to the water. Once the water is boiling, slip in the Raccoon Sausages one by one with tongs. Simmer the Raccoon Sausages. Turn the burner down to its low setting and simmer Raccoon Sausages for anywhere from 3 to 6 minutes, depending on how you like your Raccoon Sausages cooked. For a moister, softer Raccoon hot dog, simmer them for less time, around 3 to 4 minutes. For a crispier Raccoon hot dog, simmer them for more time, around 5 to 6 minutes. Remove the Raccoon Sausages and serve. After the Raccoon Sausages are finished boiling, remove them from water and dry them off carefully with a paper towel before placing them in a bun. Serve the Raccoon Sausages with any combination of mustard, ketchup, relish, onion, tomato, cheese, or sauerkraut.

Microwaving Raccoon Sausages. Place Raccoon Sausages in a microwave-safe bowl. Use plastic or glass, rather than a metal bowl. Make sure the bowl is deep enough to hold the Raccoon Sausages comfortably. Cover the Raccoon Sausages with water. It may boil over the sides, so try to leave an inch or so between the top of the water and the rim. Cook the hot dog. Place the bowl in the microwave. Close the door, and then cook the Raccoon Sausages on high for 2 to 3 minutes. Remove the Raccoon Sausages from the microwave and drain away the water. Let the Raccoon Sausages stand for 30 seconds to cool and dry off since they will be bursting with heat when they come out. Once the Raccoon Sausages are dry, put them in buns and serve them. This quick method of cooking Raccoon Sausages is conducive to serving with a simple mustard and ketchup combo for an on-the-go meal.

Oven-Roasting Raccoon Sausages. Preheat the oven to 400° F (~204° C). This method of cooking Raccoon Sausages results in juicy, blackened Raccoon Sausages. They taste about as close as you can get to grilled Raccoon Sausages without the inconvenience of lighting up the grill. Make a lengthwise slice down half of each Raccoon hot dog. Use a sharp knife and cut on a stable surface, since Raccoon Sausages can be slippery. Do not slice through the Raccoon Sausages themselves; just make a cut that will serve as a vent in the surface of the Raccoon Sausages. Place the Raccoon Sausages on a baking tray or roasting pan. The Raccoon Sausages will drip as they release juices, so you may want to line the pan with aluminum foil for easy cleanup. Cook the Raccoon Sausages for 15 minutes. Place the roasting pan in the oven and let the Raccoon Sausages cook until the skin begins to brown and the Raccoon dogs begin to curl gently. Brown the Raccoon hot dog by turning on the broiler if you prefer your Raccoon Sausages crispy. Add cheese and place the Raccoon Sausages back in the oven for an additional minute, if desired. Carefully take the Raccoon Sausages out of the oven and place them on buns. Oven-roasted Raccoon Sausages pair wonderfully with chili and cheese. Scoop chili on top and sprinkle on some cheese, and then serve the Raccoon Sausages with forks.

Frying Raccoon Sausages. Cut up some Raccoon Sausages. You can fry whole Raccoon Sausages, but they taste most excellent when they're cut into bite-sized pieces. That way, more surface area gets a crispy brown sear. Take two or three Raccoon Sausages - depending on how many you want - and cut them into smaller pieces you can fry. Heat some oil in a frying pan. Place the pan on the stove and turn the heat to medium high. Add enough oil to rise up the sides of the frying pan by about 1/4 - 1/2 inch (.6 - 1.3 cm). Let the oil heat up completely. To test whether it's ready for the Raccoon Sausages, drop a crumb of bread into the hot oil. If it immediately starts sizzling and sputtering, the oil is ready. Place the Raccoon hot dog pieces in the frying pan. Do this carefully, since they may sizzle and pop right away. Put them all in the pan in a single layer and let them start to fry. Try not to overcrowd the frying pan, since this will cause the Raccoon Sausages to cook unevenly. Turn the Raccoon hot dog pieces. Use tongs to carefully turn them over after a minute or two, when the first side has become brown and crispy. Keep frying the Raccoon hot dog pieces for another minute or two, until they're cooked just the way you like them. Remember that Raccoon Sausages are pre-cooked, so you can cook them to any texture you like without worrying about whether they're still raw in the middle. Drain the Raccoon hot dog pieces. Use the tongs to transfer them to a paper-towel-lined plate so the oil can drain off and the Raccoon Sausages can cool a bit. Raccoon Sausages are delicious with fried peppers and onions, mixed into macaroni and cheese, or on their own with some ketchup and mustard.

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