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Pheasant and Wild Mushroom Sausages




Source of Recipe


the web


Recipe Introduction


Yield 2 lbs.


List of Ingredients




1/3 c dried morels, porcini, or ****ake mushrooms
1# bones pheasant meat, with skin attached
¼# pork back fat
¼# pheasant fat, if available, otherwise more pork fat
2 Tbl apple brandy
1 Tbl chopped fresh herbs, such as chervil, chives, or parsley
2 tsp chopped shallots
2 tsp kosher salt
1 tsp chopped fresh thyme, or ¼ tsp dried
1 tsp coarsely ground black pepper
¼ tsp dried sage
Pinch freshly grated nutmeg
Pinch ground cloves
Lamb or small hog casings



Recipe



Cover the mushrooms with hot water and soak for at least 30 minutes. Drain, reserving the soaking liquid for another use. Chop the mushrooms.

Grind the pheasant and fat through a ¼” plate. In a large bowl, knead the ground mixture with the mushrooms, apple brandy, herbs, shallots, salt, thyme, pepper, sage, nutmeg, and cloves until well blended together.

Stuff into casings and tie into 4 – 5 inch links.

Will keep in refrigerator for 3 days or 2 months in the freezer.