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1st try with Pheasant Sausages


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Heard people have been getting more creative with pheasants and as I had a few brace in the chiller wanted to have a go at sausages. I had half a bag of complete mix left over from some venison ones I’d done a week or so back (chilli and coriander) so thought what the heck... 

2 kg pheasant breasts 

1 kg 70/30 VL pork belly

Bunch of fresh coriander.

Handful of soft apricots

650 grams of complete sausage mix

750mil cold water

Natural hog casings.

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I chopped the apricots into quarters and put them through the mincer along with the meat. I added the chopped coriander to the mince along with a little of the water so that I could give it a good mix.

Then added the sausage mix & water,  another good mix and into the stuffer, run them through and link. 

Left overnight in the chiller they should plump up nicely.... the. The proof of the pudding is in the eating.

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