This sausage has chunks of pork belly that we braised for 4 hours, maple sugar from Kwilos Farms, chunks of pecans, sage, garlic, and thyme. We smoked it in a mix of pecan, and maple wood.

This is a savory sausage that can be eaten on its own on a charcuterie board, sliced on top of a nice spring salad, grilled with some asparagus and baked sweet potatoes, or any way you desire!