Wildfowl is often overlooked for making sausage. Pheasants were introduced to Alberta in the early 1900s and have become a favourite amongst upland hunters. Cooking can be challenging, as the meat can dry out and is easily overcooked. Making sausage ensures every bite is moist and flavourful, highlighting the nuances of the colourful bird.

Pork is required to add moisture, but it should never overpower the pheasant. Mixing 30 to 50% pork will help stretch your valuable birds and allow the pheasant to be the star. The pork will prevent the sausage from crumbling and help it maintain texture.

Fresh spices always create the best flavours. High Caliber Products has various sausage-making equipment and spices to get you started (https://highcaliberproducts.com/). If you are new to sausage making, do not worry about investing in equipment. Create sausage chubs by rolling prepared meat in wax paper to create a two-inch diameter log. Sausage patties can then be cut and fried. The meat mixture can also be formed into patties.

Plucked pheasants are best, as the fat and skin is ground with the meat to add moisture and flavour. Skinless breast and thigh meat can be used and is easy to remove from the bones. Use a minimum of 30% pork, and if you are short of pheasant meat, you can bump up to 50% without losing the delicate flavours of the pheasant.

Ingredients:

• 3 lbs ground pheasant (approximately 3 birds, breasts and thighs)
• 2 lbs ground pork
• 2 tbsp kosher salt
• 2 tsp ground black pepper
• 2 tsp dried sage
• 2 tsp nutmeg
• 2 tsp coriander
• 1 tsp garlic powder
• ½ cup ice water

Directions:

1. Grind the meat with a 3/16-inch grinder plate. Mix in spices and water until completely blended. Gloves are recommended, and mixing by hand is the most efficient.
2. The sausage mixture can be stuffed into 28-32 mm hog casings. Another option is to grind the meat mixture into burger bags so it can be cut into patties. Meat can also be rolled in wax paper to form a chub for cutting into patties.