Pheasant sausages

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Pheasant sausages

Postby andrewl » Wed Dec 16, 2009 2:16 pm

A simple recipe please for pheasant sausages
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Postby wheels » Wed Dec 16, 2009 2:24 pm

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Postby quietwatersfarm » Wed Dec 16, 2009 5:33 pm

We use a simple rustic pancetta in our pheasant sausages to give a flavoursome fat to what can sometimes be a rather dry sausage.

we use 2 parts game bird (pheasant or partridge) to 1 part pancetta.
finely chopped fruit mix of cranberry, apricot and dried orange and lemon zest, salt, pepper, (herbs to preference) breadcrumb and pedro ximenez 'dulce de postre' rather than port.

Worth a go :D
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Postby saucisson » Wed Dec 16, 2009 6:10 pm

I'm finding it hard not to read this as peasant sausages :)

Dave
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Postby wheels » Wed Dec 16, 2009 6:14 pm

'ere leave me out of this - you ain't making me into sausage! :lol: :lol:
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Postby quietwatersfarm » Wed Dec 16, 2009 7:57 pm

its a perfect post poaching peasant sausage :D
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Postby saucisson » Wed Dec 16, 2009 8:11 pm

If the poacher poached the pheasant and then the peasant plucked the pheasant, before the peasant poached the pheasant, where fall all the feathers?

:D
Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...
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Postby Saucissette » Wed Dec 16, 2009 8:53 pm

I'm not a pheasant plucker I'm a pheasant plucker's son, I'm only plucking pheasants 'til the pheasant plucker comes.


Full song here...
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Postby Chuckwagon » Fri Dec 18, 2009 1:20 am

Saucisson wrote:
If the poacher poached the pheasant and then the peasant plucked the pheasant, before the peasant poached the pheasant, where fall all the feathers?


That's easy.... they fell behind the bloody, baffled, bullshipper! Blimey... you guys are getting to be as full of crap as I am... however, I have no worries mates, as I'll ALWAYS be the king of crap and the baron of bullshippin'!
Best wishes, Chuckwagon
If it looks like a duck, quacks like a duck, and walks like a duck, it probably needs a little more time on the grill.
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