Having access to some woodpigeons I decided to make some bangers to see how they would turn out.
I removed the breasts (200 in total) and put through the coarse mincer with around 5lb of good pork shoulder. Pigeon is a very dry meat with virtually no fat so it does need quite a bit of fat content added. I added 2 tins of cider, half a bottle of white wine, a good handful of ground black pepper, a little salt, garlic powder, onion powder, 2 jars of wholegrain mustard and 6 large table spoons of whole mustard seeds. I then added a kilo of pin head rusk and two packets of sage, thyme and red onion stuffing mix. 2 small bags of dried cranberries were cut up and added before running the entire mix back through the coarse grinder again. I dont like a mushy sausage so I did not mince any finer as the consistency felt just right. I made 150 fat sausages and let them dry a little before packing them down. I can only say WOW, well worth the bother !!! really good flavour and the warmth of the black pepper and mustard seeds is really pleasant.