Pheasant Sausage with fresh herbs, roasted garlic


  • 3lb diced pheasant meat

  • 1lb fat back, diced

  • 35grams kosher salt

  • 40grams fresh thyme, parsley chopped fine

  • 50grams roasted garlic, puree

  • 10grams black pepper, ground

  • 110 milliliters ice water

  • 110 milliliters chilled lager beer

  • Hog casings, 10 feet


  1. Combine all the ingredients except the water and the beer and toss to distribute the seasonings. Chill.

  2. Grind the mixture through the small die in to a chilled bowl set on ice.

  3. Place the ground pheasant, pork fat and spices/seasonings into a food processor. With the machine running add the ice water and chilled beer.

  4. Sauté a piece and taste for seasoning.

  5. Stuff into casing and link at 6”.

  6. At this point it’s best to let the sausage rest in the casing, under refrigeration for no less than 4hours.

  7. Poach in a beer bath and finish on the grill! Or smoke the links for a nice smokey finish.