pheasant sausage

[LABS4ME]

My buddy and I were discussing on our drive out to SoDak about coming up with some sausage ideas utilizing all the pheasants we harvest every year. Last night was the night! and I must confess, the majority of them turned out fantastic...

I feel the leader of the pack was Pheasant fajita sausage.

* 4 lbs. pheasant meat thighs and the shot up breasts were used

* 1 lb of chicken thighs. skin on. used to increase fat content

* 2 tblspns tender quick

* saute onions and green / red peppers in small amount of olive oil till tender but slightly crisp. add fajita seasoning and 1/4 cup water to make a thick gravy. Set in fridge to cool down completely.

* Mix all ingerdients plus 1/2 pound of cheddar cheese, some fresh chopped cilantro, a good grinding of coarse black pepper and the juice from half of a lime. Mix well for 5 minutes. Set aside for 1 hour to let all the flavors meld and stuff into hog casings.

We also made some cordon bleu sausage (the sausage towards the rear of the photo)... good, but needs a little modification next time... It was 'close', but needs to be dialed in.

Some bulk Italian sausage for my friend who cannot eat red meat right now... VERY GOOD!

Some pheasant brat patties... Very good too!

and some sage / brown sugar breakfast sausage patties for breakfast sammies in the fish house.

All will be made again... even the Cordon Bleu, just need to work on that one a little to get it right. Then I can post how I made those. I'm doing this w/o any recipies so it may be a little hit or miss on the front side.

Good Luck!

Ken