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Pheasant Breakfast Sausage
Looking for something a little different for breakfast? Try this Pheasant Breakfast Sausage instead of your usual breakfast sausage!
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Course
Breakfast
Cuisine
American
Ingredients
4
MacFarlane Pheasant Breasts
MacFarlane Pheasant Legs
from a whole pheasant will work as well, approximately 1 lb
1/3
lb
Bacon
1
Tbsp
Dry Rubbed Sage
1
tsp
Garlic Powder
2
tsp
Onion Powder
1/2
tsp
Marjoram
1/2
tsp
Lightly Crushed Fennel or Caraway Seeds
Salt
To taste
Pepper
To taste
Instructions
Place all ingredients into a 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 to intensify the flavor prior to cooking.
Topics
Entrees