Picture this: a perfectly cooked steak with a porcini mushroom sauce and a glass of red wine. Now turn that into a sausage and you get Hopcott Farms' gluten-free steak and mushroom sausage. Originally purchased in 1932, Hopcott Farms is a family-owned farm in Pitt Meadows, BC.

COOKING TIP: Skip the bun for this sausage and turn it into a meal with a side of vegetables. If you opt for grilling, try them with a side of grilled asparagus and leeks. If you're feeling fancy, serve them with a grilled artichoke and melted butter appetizer. You can also sauté the sausages with mushrooms and onions. Either way, you're looking for an internal temperature of 160°F to know they're done.