This is a light fresh sausage made with good fresh herbs, fresh lemon zest, some garlic and Madeira wine. The recipe was devised by Jacqueline for the Great Hampshire Sausage and Pie Competition where she entered it and it was awarded bronze.
3 ½ Ibs pheasant meat
¾ Ib pork fat
38g sea salt
¼ cup chopped fresh oregano
10g cracked black pepper
50g minced fresh garlic
10g fennel seed
Grated zest of a lemon
½ cup Madeira wine
1. Chill the meat until it is almost frozen by putting it in the freezer for an hour or so.
2. Take out some hog casings and set in a bowl of very warm water.
3. Chop meat and fat into 1 inch chunks.
4. Take out half the fennel seeds and half the black pepper. You’ll want to add them right before you do that final mix. This keeps the spices whole, altering the sausage’s texture, making eating it more interesting. Combine the salt, the rest of the pepper, garlic and herbs with the meat, mix well with your hands and let it rest in the fridge for about an hour.
5. Grind through your meat grinder using the coarse die. If your room is warmer than 69 degrees, set the bowl for the ground meat into another bowl of ice to keep it cold.
6. Chill the meat for another 30 minutes, then grind it through the fine die. Grinding to a finer level will make eating the sausage easier without getting any gristly bits.
7. Add the wine, then mix thoroughly either using a KitchenAid on low for 60-90 seconds or with your (very clean) hands. This is important to get the sausage to bind properly. Once it is mixed well, put it back in the fridge.
8. Stuff the sausage into the casings. Twist off links by pinching the sausage down and twisting it, first in one direction, and then with the next link, the other direction. Or you could tie them off with butcher’s string.
9. Hang the sausages in a cool place for up to 4 hours (the colder it is, the longer you can hang them). If it is warm out, hang for one hour. Once theyhave dried a bit, put in the fridge until needed. They will keep for at least a week in the fridge.