pheasant sausage?

[dscott]

A buddy and I have a few left over from last years hunt, was thinking of a breakfast sausage. I did a search and came up empty, does anybody have a recipe or wanna take a WAG at what would be good?

[merrell]

I did some goose sausage for a guy once. I didn't care for it, but he loved it. I can dig it up if you want.

[Fishawn]

Search for my chili - garlic - pineapple chicken sausage if you like sweet and heat. Bet Critterhunters green onion would be good with pheasant. Any direction you are looking? Maybe Rich's dijon?

[Mark R]

TH has a great recipe for dove sausage, bet that would work.

[Richtee]

If yer looking for patties, you'll need some pork for fat. Links less fat but will still need some.

Probably any breakfast recipe will work, with 40% or so pork.

Me.. I'd cure and smoke them, and slice and eat with cheese and crackers. Hey- that can be breakfast too!

[dscott]

the cure and smoke sounds fairly easy and would fit in for an easy snack. I"ll see if I can find the formula per weight for the cure. I smoked a couple, but didn't use a cure, they turned out just ok but not good enough to duplicate.

Thanks.

[dscott]

Search for my chili - garlic - pineapple chicken sausage if you like sweet and heat. Bet Critterhunters green onion would be good with pheasant. Any direction you are looking? Maybe Rich's dijon?

This sweet heat sounds good also.

[Richtee]

the cure and smoke sounds fairly easy and would fit in for an easy snack. I"ll see if I can find the formula per weight for the cure. I smoked a couple, but didn't use a cure, they turned out just ok but not good enough to duplicate.

Thanks.

The MH poultry brine would help here, but lacking that...

2 quarts water
.5 cup Kosher salt
2 Tbsp rosemary
2 Tbsp thyme
2 Tbsp onion
4 Tbsp brown sugar
1 Tbsp CBP
1 tsp. Cure 1

6 -8 hours brine time, hot smoke.

Consider: Half a squeezed lemon
Smearing boids in bacon grease before smoking

[Mark R]

The MH poultry brine would help here, but lacking that...

2 quarts water
.5 cup Kosher salt
2 Tbsp rosemary
2 Tbsp thyme
2 Tbsp onion
4 Tbsp brown sugar
1 Tbsp CBP
1 tsp. Cure 1

6 -8 hours brine time, hot smoke.

Consider: Half a squeezed lemon
Smearing boids in bacon grease before smoking

Care to know the weight of the product? I know it's a brine but a product to H20 ratio might be nice.

[Richtee]

Care to know the weight of the product? I know it's a brine but a product to H20 ratio might be nice.

I was guessing I guess... it's not a cure per say... but will add the flavor I figgered 3-4 pounds of meat. Notice the HOT SMOKE.

[Mark R]

I was guessing I guess... it's not a cure per say... but will add the flavor I figgered 3-4 pounds of meat. Notice the HOT SMOKE.

I know what ya mean but it looked like a "cure recipe" to me. It is a brine and a hot smoke.

Bet it would be interesting if you gave it the time to cure!

[Richtee]

I know what ya mean but it looked like a "cure recipe" to me. It is a brine and a hot smoke.

Bet it would be interesting if you gave it the time to cure!

I would recommend a dry cure at that point. THEN the brine. And that would allow for a longer smoke. But being poultry and wild game...it would still need to hit 165 regardless.

The amount of cure provides some saftey, and that unique flavor. But do not take wild game- especially bird- lightly. COOK IT.

[Richtee]

And I have done many... even "Smoked Pheasant Under Glass" The cure DOES add that...something... you don't get with a fresh roasted bird.

[dscott]

I think i will try a little of both, between the two of us, we have 27 birds. Thanks everyone for the tips.

Much appreciated.