Pheasant sausage advice please

You all seem to be such proficient chefs. Well here is a place to share some of that cooking knowledge. Or do you have a cooking problem? Ask away. Jams and chutneys go here too.
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old tree man
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Pheasant sausage advice please

Post: #277823 old tree man
Mon Mar 03, 2014 10:15 am

I have an excess of pheasant at the minute, so I was thinking of making some sausages out of them, I realise I need some fatty meat as pheasant is very lean, has anyone made any if so how we're they,
I'm just getting some ideas before I give them a go, thanks Russ :flower:
Respect to all, be kind to all and you shall reap what you sow.
old tree man,
aka..... Russ

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diggernotdreamer
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Re: Pheasant sausage advice please

Post: #277837 diggernotdreamer
Fri Mar 07, 2014 10:40 am

Ask your butcher for some bacon fat or bacon pieces that they cut off from the decent stuff, or if you don't want to mix meats, try some vegetable suet, I knew a champion sausage and pie maker who would use bacon offcuts minced for drier meats

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old tree man
A selfsufficientish Regular
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Posts: 1616
Joined: Fri Dec 28, 2007 3:57 pm
latitude: 54.5619 N
longitude: 0.9874 W
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Location: North yorkshire

Re: Pheasant sausage advice please

Post: #277842 old tree man
Sat Mar 08, 2014 8:01 am

Thanks for that I got some bacon off cuts yesterday I'll give it a go :thumbright: :flower:
Respect to all, be kind to all and you shall reap what you sow.
old tree man,
aka..... Russ


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