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Pheasant Sausage

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  • K Offline
    K Offline
    kumc63
    wrote on last edited by
    #1

    IMG_1959.jpg IMG_1958.jpg
    8lbs pheasant sausage with habanero mango seasoning, high temp cheese and fennel in 26mm collagen casings.

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    1
    • G Offline
      G Offline
      gus4416
      Team Blue
      wrote on last edited by
      #2

      How many pheasants did this take

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      • K Offline
        K Offline
        kumc63
        wrote on last edited by
        #3

        14 birds yielded 6lbs and added 2lbs suet.

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        • G Offline
          G Offline
          gus4416
          Team Blue
          wrote on last edited by
          #4

          Glad you have birds still I haven’t seen that many birds in the last 5 years

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          • processheadP Offline
            processheadP Offline
            processhead
            Regular Contributors Power User
            wrote on last edited by
            #5

            When you bone out the birds, do you include the legs or scrap them?

            Paul

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            • K Offline
              K Offline
              kumc63
              wrote on last edited by
              #6

              We just breast out the birds. Stand on their wings and grab legs, slow steady pull straight up and leaves you with breast and legs. We just snip off legs and scrap.

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