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I've been given a couple of pheasants and would like to to make some sausages with them, does anybody have a good recipe? If not I was thinking along the lines of modifying one of the game sausage recipes on here, maybe 50:50 pork:pheasant, cranberries? chestnuts? apples?

What do you think?

Hi Batman

I make quite a few of these and use 50/50 pork / pheasant, and two Tbs of sultanas to each Kg of mix which have been previously soaked in port. Weigh the amount of liquid you put into the sultanas and match thaat with rusk. Also I use 10g salt & 2g pepper (black) in each kilo.

Cheers WW

WW thanks for your quick reply.

Just one query, do you mince the sultanas along with the meat or chop and then add separately to the minced meat?

I too use pheasant in sausages mixed with either venison and or rabbit. All mixed with both fat belly pork and some shoulder. I NEVER add rusk or breadcrumb though. I don't like English style sausages that much.
Pheasant meat with plenty of venison or rabbit liver will make a great boudin blanc style sausage though with added dried cranberries or dried cherries.
Or try using caul and making crepinettes with your pheasant

Hi Batman

Nope I dont mince my sultanas or chop them, just tablespoon them out into a bowl and put the bowl on a scales and weigh. Cover with port and weigh again to get the weight of port going onto the sultanas, leave to stand overnight if possible for them to plump up (3 hours should be fine). Add the sultanas to mix with the residue port. Place in the same weight of rusk as the added port and mix away.

If you dont add rusk you will end up with a very sloppy sausage, so no rusk - no port

Cheers WW

Greyham wrote:I NEVER add rusk or breadcrumb though. I don't like English style sausages that much.

Stone me, something we agree on!