Pheasant sausages with whisky and thyme

Pheasant sausages with whisky and thyme

By
From
Meat
Makes
800 g
Photographer
Dean Cambray

I created this recipe when a friend of mine gave me a couple of pheasants that were too damaged to sell as whole birds for the table. Sausages were the perfect solution, and I really loved their delicate flavour.

As is the case with all game birds – especially ones that are shot in the wild – the meat is very lean. I didn’t want to compromise the flavour by adding pork fat, so instead I decided to mince up the skin of the bird, which has a subcutaneous layer of lovely creamy fat, and add that to the mixture. It worked a treat.

To cook these sausages, fry them very gently in butter.

Ingredients

Quantity Ingredient
2 pheasants
50ml good scotch whisky
2 tablespoons thyme, chopped
2 teaspoons kitchen or table salt, (not rock salt or salt flakes)
1 teaspoon freshly ground white pepper
2 tablespoons parsley, chopped
2-3 metres natural sausage casings

Method

  1. Skin the birds and pick off as much fat from the meat as you can. Chop it all roughly, then put it into a food processor and blend to a purée.
  2. Remove all the meat from the bones (which you can keep to make stock) and discard any bits of sinew and tendon. Dice the meat roughly.
  3. Transfer both the meat and puréed skin to a large mixing bowl and add the remaining ingredients. Use your hands to mix everything together well, so that the meat, skin and flavourings are evenly distributed. At this stage, I like to cover the bowl and refrigerate the sausage mixture overnight, which allows all the flavours to develop, but you can proceed straight away to making the sausages if you prefer.
  4. When ready to make the sausages, remove the mixture from the refrigerator and feed it through a mincer fitted with a medium blade, until you achieve the consistency you like. I prefer a coarser texture.
  5. Fill the sausage casings and twist to form links. Transfer the sausage links to the refrigerator until ready to use, but at least overnight.
Tags:
Meat
Adrian
Richardson
La
Luna
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