Pheasant Sausages – Serves 4
|Preparation time:||30 minutes|
|Cooking time:||30 minutes|
|Ready in:||60 minutes|
|Ingredients:||1lb boned pheasant, diced: include such fat from the breast as you can.
1/2lb open cap mushrooms, no stalks, diced
1/4lb butter, or less if the meat is fatty. Bacon fat is good, too, if you have it.
2 rashers smoked streaky bacon, chopped finely.
1 small onion, diced
2 teaspoons dried sage
1/2 teaspoon mustard powder.
|Directions:||Marinade the meat and mushrooms in just enough red wine to moisten them. mix all the ingredients together and mince into sausage skins.
But game sausages are rather more a matter of taste, and some people “dilute” the meat with pork, or even chicken. There is no “rusk” in that recipe – the texture improves if you add some, but it goes back to being dry if you add too much.