What do you call a sausage you can eat hot, or slice thin and serve cold as sandwich meat? Bologna didn’t really fit the bill, as this sausage is poached instead of smoked. However, the emulsified meat creates a texture like bologna.
Pheasant can be challenging to cook, as it dries out easily. Finishing this sausage in simmering water will give most hunters new-found respect for the colorful game bird that is both sporting on the wing, and outstanding on the plate.
Fresh herbs are a big part of this recipe, and there are other options to change up the final flavors of the sausage. Sage, tarragon, parsley and dill are all good options for creating a pheasant sausage that is sure to get you back in the field to harvest the highly prized ring-necked pheasant.
The real beauty of this recipe is that it only takes about 10 minutes to prepare and 30 to 40 minutes to poach, depending on the size you make the sausages. It is a quick and easy treat to whip up after a day in the field with your family and friends.
• 1 lb. pheasant breast, boneless and skinless (approximately 4 breasts)
• 1 egg
• ⅓ cup cream
• 2 cloves garlic, chopped
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon fresh rosemary, finely chopped
• 1 teaspoon fresh thyme, fresh finely chopped
• 1 teaspoon fresh chives, finely chopped
1. Combine all ingredients and puree in a food processor until smooth. Cutting the pheasant into cubes will speed up the process.
2. Divide the sausage mixture into two even portions, place each on a sheet of plastic wrap, and roll into cylinders. Make sure to twist the ends tight for a complete seal.
3. Poach 35 minutes or until cooked to an internal temperature of 160°F.
4. Remove the plastic wrap from the cooked sausage and slice. You can serve the sausage hot or store in the refrigerator for up to a week.