Cooking with Wild Game · Minnesota Bound Recipes · Recipes

Breakfast of Champions…Pheasant Sausage!

What could be healthier? Fresh and natural pheasant made into breakfast sausage. Better for you than any bowl of cereal, pancake and waffles you can buy. Pair the sausage with some eggs and a berry-and-nut smoothie and you have a perfectly “wild” breakfast!

The best part is you can make it home-made in minutes with a food processor. We don’t buy breakfast sausage any more. If you don’t have any pheasant thigh meat on hand, you can always substitute with pheasant breast meat. The only trouble with pheasant, is when your husband can’t seem find them during the hunting season!! I’m so glad for my favorite resource for pheasant, McFarlane Pheasant,Inc., they really have the best!! Check out my link for them at the bottom of this post.

Pheasant Breakfast Sausage

The Wellbeing Kitchen

By Lisa Erickson

4 pheasant legs, meat removed, approximate weight, 16-oz. You may substitute pheasant breast meat.

1/3 lb of bacon

1 tbsp of dry rubbed sage

1 tsp of garlic powder

2 tsp of onion powder

½ tsp marjoram

½ tsp lightly crushed fennel or caraway seeds

Salt and pepper to taste

Place all ingredients into food processor and pulse 10-15 times until combine or chop with a sharp knife.  Shape into patties and fry over medium/high heat until cooked thoroughly.

If you have the time, let the meat rest in the fridge up to 24 hours and the flavors will be more intense.

5 thoughts on “Breakfast of Champions…Pheasant Sausage!

  1. This is my favorite recipe! I love the savory combination of the pheasant with the bacon. The bacon adds just enough fat and salt to make the sausage perfect.

  2. I made about 4 pounds of this last tuesday. I added some real maple syrup that I simmered and cooked down to make it thicker. It turned out great. Can’t wait to get more pheasants this fall to make my next batch. It’s well worth saving the legs up until you get a good amount to make this sausage.

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