Pheasant Sausage with Fennel and White Wine

Transform your pheasant into something spectacular with this handcrafted preparation. Through traditional sausage making, you'll achieve perfectly seasoned links with authentic flavor that will impress even the most discerning palates.

Italian sausage-making meets American upland birds

Artisanal Charcuterie This recipe creates gourmet sausages using traditional Italian techniques adapted for lean pheasant meat, resulting in sophisticated links perfect for pasta dishes or grilling.

Ingredients (Makes 4-5 lbs sausage)

• 4 lbs pheasant meat (legs, thighs, trim)
• 1 lb pork fatback, diced
• 2 tbsp kosher salt
• 1 tbsp fennel seeds, toasted and ground
• 1 tbsp black pepper, coarse ground
• 1 tbsp garlic powder
• 1 tsp red pepper flakes
• 1/2 cup dry white wine
• Natural hog casings, soaked

Traditional Italian Method

1. Meat Preparation: Keep everything ice cold throughout the process. Grind the meat with pork fat through a medium die for the best texture.

2. Seasoning Integration: Mix the ground meat with toasted fennel seeds and seasonings. Add the wine gradually while mixing until it's fully incorporated.

3. Test Cooking: Fry a small patty to check the seasoning. This is your chance to adjust salt, pepper, or fennel before stuffing.

4. Casing and Linking: Stuff the mixture into natural casings, twisting into six-inch links. Hang overnight to develop flavor.

Storage: Refrigerate 3 days, freeze 6 months Applications: Pasta, pizza, grilled as links