Lisa Erickson shared her delicious recipe for pheasant breakfast sausage with MacFarlane Pheasants, which is one of the many recipes included in our free cookbook. You can use either pheasant legs or pheasant breast to make your sausage. I personally like the boneless pheasant breast for this recipe, because it is easier than pulling meat off the bone! Either way the sausage is delicious. If you have friends visiting this summer and want to impress them at breakfast, this is the sausage for you!
This is our only breakfast recipe in the cookbook, but there are many recipes for appetizers, entrees, soups, and salads that are tried and true! If you have never tried pheasant or if it is one of your favorites, I can guarantee that these recipes will have you wishing for more. You can order the pheasant meat from our online store or by visiting our store on HWY 51 in Janesville WI.
Grab your food processor and give this recipe a try. You won’t be disappointed.
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 pound 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 combined 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.