Pheasant Sausage Recipies?
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Looking for suggestions on tried and true Pheasant sausage or brat recipes that folks may be willing to share.
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Looking for suggestions on tried and true Pheasant sausage or brat recipes that folks may be willing to share.
hbreeggemann Check out this link for pheasant snack sticks https://meatgistics.waltonsinc.com/topic/1850/gamebird-gourment-pheasant-snack-sticks?_=1603931060543
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hbreeggemann Thanks Tex, we also have the Hatch Green Chili Brats which for some reason doesnt have a post. I will work on fixing that. The Hatch Green Chili worked REALLY well with pheasant if you like a little spice, if you like lots of spice add Ghost Pepper Cheese!
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hbreeggemann Thanks Tex, we also have the Hatch Green Chili Brats which for some reason doesnt have a post. I will work on fixing that. The Hatch Green Chili worked REALLY well with pheasant if you like a little spice, if you like lots of spice add Ghost Pepper Cheese!
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Really interested in the Hatch Green Chili recipe. Is it available as a printable recipe or only the YouTube video. If you get the post up, let me know.
Thanks!
hbreeggemann Here is a link to the brat seasoning https://www.waltonsinc.com/hatch-green-chili-brat-seasoning
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hbreeggemann Here is a link to the brat seasoning https://www.waltonsinc.com/hatch-green-chili-brat-seasoning
Tex_77
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hbreeggemann It will be a little bit until we can get to the post (sorry we should have had that done but I think it got deleted from the staging category we use) but in the meantime https://meatgistics.waltonsinc.com/topic/393/how-to-make-juicier-chicken-brats-recipe and https://meatgistics.waltonsinc.com/topic/264/how-to-make-homemade-chicken-brats-recipe?_=1604068332896 both have good information.
I think we were trying to use just low fat in both of those so we added old phosphate. With the pheasant5 hatch green chili we added pork fat so we didn’t need to add phosphate. Use Carrot Fiber, Hatch Green Chili, add 20% pork fat to your pheasant and then treat it pretty much as you would pork but maybe mix it a little more than you would with pork and get the meat a little sticky before you stuff. Then grill as normal.
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hbreeggemann It will be a little bit until we can get to the post (sorry we should have had that done but I think it got deleted from the staging category we use) but in the meantime https://meatgistics.waltonsinc.com/topic/393/how-to-make-juicier-chicken-brats-recipe and https://meatgistics.waltonsinc.com/topic/264/how-to-make-homemade-chicken-brats-recipe?_=1604068332896 both have good information.
I think we were trying to use just low fat in both of those so we added old phosphate. With the pheasant5 hatch green chili we added pork fat so we didn’t need to add phosphate. Use Carrot Fiber, Hatch Green Chili, add 20% pork fat to your pheasant and then treat it pretty much as you would pork but maybe mix it a little more than you would with pork and get the meat a little sticky before you stuff. Then grill as normal.
Thanks! I just placed the order for seasoning, carrot fiber and cheese. Planning to use fatty pork. (maybe side pork??) I’ll let you know how it turns out in a couple weeks when we make it.
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hbreeggemann Thanks Tex, we also have the Hatch Green Chili Brats which for some reason doesnt have a post. I will work on fixing that. The Hatch Green Chili worked REALLY well with pheasant if you like a little spice, if you like lots of spice add Ghost Pepper Cheese!
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