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HI All,

I'm looking for a recipe for some game sausages using pheasant &/or duck, (mallard). I'm looking to fill into short linked hogs and put into a cassoulet.

Any ideas will be great.

Thanks,
FB

NOW you tell me what you wanted the duck/pheasant recipe for!!

FB, to stand up to all of the flavors in a cassoulet, you want a bold (but balanced ) flavor, such as garlic. Try this:

3 lbs duck or pheasant
1 lbs pork fat back
1/2 cup white wine
3 Tbs minced garlic
1 1/2 Tbs kosher salt
1 Tbs crushed black pepper
1 tsp finely ground white pepper
1 tsp finely ground coriander
1/2 tsp mace
1/2 tsp allspice
1/2 tsp cumin
pinch ground cloves

large hog casings or beef middles

Grind the fowl through 1/4 inch plate, then regrind with the fat through the same plate. Mix all ingredients well, until the mixture is tacky. Stuff into casings, and let bloom overnight. Poach in water at 160 F to 180 F for 40 to 50 minutes (25 to 30 if using medium casings) until internal temp is 155 F. Reheat before serving, eat sliced cold or add to cassoulet.

Hope you like this.

Blooming takes place in fridge!

Thanks Vinner,

I have a dozen and a half ducks in the chiller that will go into this and I'll probably bulk out with some venison from a buck I got last night.

I think I'll give that a go.

Thanks again,
FB