I'm feeling really productive during this autumn season, and here is another meat concoction full of fall flavors. As I made this sausage it was cold, clammy, and raining outside. I suggest using this recipe as an excuse to stay inside and cook on such a day.
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| the finished product would look the same as every other naked sausage, so here it is being mixed |
Recipe after the break.
Pheasant Sausage With Portabellas and Hazelnuts
Yields: 4¼lbs of forcemeat
Time to complete: 1½ hours
Ingredients
473g Pork Fat
23g Salt
2g TCM
2g Thyme
23g Shallots, diced
95g Portabellas, diced
103g Hazelnuts, broken roughly with the underside of a pan
1x Bay Leaves, fresh, beat up
6g Parsley, chopped fine
30g Apple Brandy
112g Milk
Procedure:
- Ahead of time, so that the mixture is able to cool before being mixed into the sausage, cook the shallots in a pan with butter. Keeping things hot, add in the mushrooms and bay leaves, and then the hazelnuts and thyme once the mushrooms are cooked. Finally throw in the brandy and reduce until the alcohol is no longer running on the bottom of the pan. Spread this mixture out on a pan and chill.
- Grind the pheasant and fat into a mixing bowl. Add the salt, TCM, parsley, milk, and mushroom/hazelnut mixture. Mix on medium speed for around 3 minutes, or until the mixture comes to look tacky.
- Stuff this mixture into casings or molds and cook gently in water or steam until the internal temperature reaches 150°F, after which it should be immediately plunged into ice water to halt the cooking.
What to Do With This
This sausage would do really well as the main bit of an appetizer. Eat with some root vegetables and maybe some more mushrooms. A sturdy leafy green would serve well also.
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