Pheasant Sausages
31 January 2010
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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. |
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| 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. |
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