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1 pound boned pheasant, diced, include such fat from the breast as you can
½ pound open cap mushrooms, no stalks, diced
¼ pound butter, or less if the meat is fatty, bacon fat is good, too, if you have it
2 rashers smoked streaky bacon, chopped finely
1 small onion, diced
2 teaspoons dried sage
½ teaspoon mustard powder
Marinade the meat and mushrooms in just enough red wine to moisten them. Mix all the ingredients together and mince into sausage skins.
But game sausages are rather more a matter of taste, and some people "dilute" the meat with pork, or even chicken. There is no "rusk" in that recepie - the texture improves if you add some, but it goes back to being dry if you add too much.