Having a background in culinary arts, being a life-long fisherman and an alpha-gal “club member”, I desperately needed a replacement protein for the mammal I was no longer able to eat.
So, we started the adventure of Darryl’s Fish sausage, an AG safe, fresh-caught alternative.
The only way to truly know anything is AG SAFE is to control the processing and ingredients. That’s why our sausages are made only in small batches with the freshest ingredients.
We both like sausage. I like fish - but hubby? Well not so much. I’m the one with Alpha-gal and because I’m one of the highly reactive ones, hubby eats my AGS diet; there’s no mammal (except for his cheese) in the house. Darryl has Alpha-gal too. So when he first started making fish sausage, we tried some on the BBQ during a camping trip. It was really good, even hubby ate some. However, since then, Darryl’s been finding new herbs & spices to use, tweaking the recipe(s), cold smoking, etc. Each time has been an improvement on the original. Very little if any ‘fishy’ taste, a nicer sausage ‘crunch’ / ‘pop’. The last time we tried it, I used Italian sausage on a homemade pizza and it was delicious! Even my hubby liked it and it had no fishy flavor. I’m looking forward to trying Darryl’s newest cold smoked creations, the Italian and Boudin Style sausages very soon.
I can happily report that these small batch cold smoked fish sausages are AMAZING! I will be honest, I had an aversion to the thought of fish sausages at first...but I promise the taste is great and the crisp bite is just what a smoked sausage should be
All fish used in our products are locally sourced, caught legally by rod and reel with hook and line, humanly dispatched and cleaned. The utmost care is taken to to provide the freshest and sustainable protein source. Only non-game fish species are kept for processing.
Address
monkey Island, Oklahoma
