Pheasant Sausage?

LoneRooster

LoneRooster

New member
My wife recently bought me a meat grinder.. and I am super thrilled to have it and can't wait to put it to use when I start bringing home some game from the upcomming season. I was wondering if anyone has ever turned their pheasant breasts into some type of sausage using a meat grinder. Any advice, or recipes would be greatly appreciated! Any other winged friend recipes would be great to! Thanks guys!
 
What

:eek: Sounds like a waste of good pheasant which is becoming harder to come by all the time :confused: My wife would shoot me, or have me committed, if I tried to grind up pheasant breasts :D think the grinder may be better used for Deer, elk etc :)
 
Check the recipe section. There's a good recipe in there. I'll make some using the legs and thighs this year. Looking forward to it!
 
Hmm, no recipe section. Where did I see that recipe? The lounge maybe? I just saw it this week. Someone brought it to a meet up.
 
One of my customers does 1 pack of bacon and 6 pheasant breasts ( 12 pcs ) and makes burgers. He said they are great.
 
carptom1 said:
That sounds good. I honestly think you could put bacon on a turd and make it good.
Click to expand...

I love it! :thumbsup: Seems that every time someone brings up how to cook game, especially the not so favorable meats like sharptail, it involves wrapping it in bacon.
 
Count me in as one that would like a good sausage recipe. Thinking something with a little pepper and cheese, stuffed in a natural casing and grilled, kielbasa/polish style.

You can call it a waste if you want, but whats it matter as long as the meat isn't being thrown out and the people eating it like it?
 
I make sticks and breakfast sausage. You can buy or make your own seasoning kit to taste. It was recommended by butcher to use 50% pork mixed in. I noticed some kits are overpowering so you will have some trial and erro to begin. Sticks are labor intensive, I found large casing for sausage roll the way to go.
 
There's a recipe on upland journal that people are raving about. I'm going to try it with my legs and thighs this year.
 
Thanks for all the suggestions.. I plan on just getting some pork fat and doing al ittle trial and error.. Use some cheese and some peppers and see what I can come up with. I plan on doing it with some Goose and Duck meat as well. I will report back on what was edible and what is not!
 
Guys, if you're looking for any sausage making supplies, or butchering supplies for that matter, give these guys a look. http://www.waltonsinc.com/

I've used them for a few years, my brother in law longer than that. They're located in Wichita. Very helpful over the phone (and in person I've been told). If they don't have what you need for meat handling, then you likely don't need it.
 
I don't know if this was the one referenced over on uplandjournal, but it had some good reviews with it-


1 # boned pheasant
1/2 # pork back fat
2 tsp kosher salt
1 tsp chopped fresh thyme
1/3 cup dried shitake mushrooms ( soak in hot water for 30 min then drain and chop)
2 Tbsp Brandy (Calvados, apple or any brandy will do)
pinch freshly grated nutmeg
1/2 t allspice
1/4 tsp dried sage
2 tsp chopped shallots (I've substituted white onions in a pinch)
1 tsp coarsely ground pepper
1 Tbsp chopped chives
lamb or small hog casings (I use hog)

I mix all of the ingredients less the pheasant and pork fat into a bowl.

I grind the pheasant pieces and pork fat through a quarter inch plate. while grinding the meat/fat I periodically spoon in some of the spice mixture to assist in the blending.
Once all ground I add any spice mixture left and blend in mixer bowl with a dough hook or other mixer attachment suitable for heavy mixing. Don't overwork!!

At this point it is important to fry up a couple of "testers" to check the spice blend!

I then chill mixture and let it sit for a couple of hours.

Stuff the mixture into small hog casings, I make links about 8" in length, two make a good size portion.

I cook these by putting in covered skillet with several T of olive oil and about 1/2 in water. When at a good boil I remove top and keep turning until moisture has evaporated and links are golden brown.

This sausage has a wonderful fresh springlike flavor and is great in a bun or served with sauteed red cabbage and new potatoes.

I cook the cabbage by slicing it very thin and then cooking in a covered pan with a little vinegar and a little sugar, two times as much vinegar as sugar.
 
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