www.sausagemaking.org

have lots of pheasants to turn into sausages by sunday...need a recipe quick ...rumplestiltskin scenario otherwise!! children are at stake!!

Hi Greencat and welcome.

I make a lot of pheasant sausages and the hardest thing I find is getting enough fat into them. When retrieving the meat I peel back the skin, take the breasts off and also take the thighs off the bone. The legs I dont tend to use (stringy).

80% pheasant
10% fat (I use beef but this may be a bit strong for some people, pork or breast of lamb does fine)
10% Pork shoulder / minced pork (tesco sell it at 89p for 500g, but I cant testify to its quality, if you know what I mean)

to this I add 1.5oz of breadcrumbs to each kilo and approx 1/2 a pint of fluid.

Re seasoning, I am sorry but I dont weigh out the individual items but I put in, salt, pepper, ground corriander, juniper berries and sometimes sage. I also put in with them chopped apricots (cranberries would be nic this time of year) that have been soaked in a little brandy.

Good luck............WW

Isn't that pretty low on the fat content?

I tend to go with 25% to 35% on my sausages.

hi Josh

10% pure fat mixed with 10% fatty mince / shoulder or belly seems to work for me. I must admit I have not tried 35% fat but in the same vein that seems to be a bit high........

Cheers WW