Hey Reinhard

[Crow Hunter]

First of all, so happy to have you back and sharing your expertise with everyone.

I have several pheasants left over from my North Dakota trips last year, would you have a breakfast sausage recipe that would work well with pheasant? Recipes from anyone else would also be appreciated. Thanks,

Crow Hunter

[leechlake]

buy a pork butt (shoulder)or another fatty pork product that is on sale (not pork loin or chops).  Mix it 50/50 with your pheasant meat and grind it up.  Find a breakfast sausage spice recipe on line, I love sage in mine.  

Once you have it ground up make a few "test" patties in a frying pan to make sure you like the flavor, nothing worst than skipping that part and ending up with a tasteless batch of sausage.  I usually skip putting it in casings and just make smaller size patties and freeze part in zip lock freezer bags and about half in about one pound portions and freeze whole.  

[reinhard1]

Hey Brad, thanks!!   You can use any of my recipe's on my page for pheasant sausage. www.sausageheavenoutdoors.com in the Homemade sausage page.  Leechlake is right about using pork butts to add to your mix.  50/50 would be good for breakfast sausage, Italian, or brats but you could lean it up more with items like summer sausage for example.  Let me know if need more info right here.  What type of sausage you are making ect.  good luck.