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by **andrewl** » Wed Dec 16, 2009 2:16 pm

A simple recipe please for pheasant sausages

by **wheels** » Wed Dec 16, 2009 2:24 pm

There's one here:

http://forum.sausagemaking.org/viewtopi ... sage#35700

Phil

Website · by **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

by **saucisson** » Wed Dec 16, 2009 6:10 pm

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

Dave

by **wheels** » Wed Dec 16, 2009 6:14 pm

'ere leave me out of this - you ain't making me into sausage! :lol:

Website · by **quietwatersfarm** » Wed Dec 16, 2009 7:57 pm

its a perfect post poaching peasant sausage

by **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?

by **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...

by **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

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Pheasant sausages

Pheasant sausages

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