Pheasant Sausage with Fennel and White Wine

Meat Preparation:

• Keep all ingredients very cold throughout process
• Grind meat and fat through coarse plate
• Chill mixture between grinding steps

Seasoning Integration:

• Mix ground meat with all seasonings
• Add wine gradually while mixing
• Mix until mixture becomes sticky (protein extraction)

Test Cooking:

• Form small patty, cook to test seasoning
• Adjust salt, pepper, fennel as needed
• Mixture should be well-balanced

Casing and Linking:

• Stuff mixture into natural casings
• Twist into 6" links every few inches
• Hang overnight in refrigerator