Name: Pheasant Sausage (Fasanewarscht)
Yield: 24 2-ounce (60-g) patties (12 servings)
Cuisine: American
Ingredients: 1 tablespoon sea salt; 2 teaspoons grated nutmeg; 1 cup (250 ml) dry white wine; 12 ounces (375 g) lean pork; 8 ounces (250 g) fatty pork; 1¼ pounds (625 g) meat from 1 smoked pheasant (meat from a 2- to 2½-pound/1- to 1.25-kg bird); 2 teaspoons white pepper; 1 sausage casing (optional)

Preparation info

24 2 ounce 60 g ) patties (
12
servings)

Difficulty
Easy

Appears in

Pennsylvania Dutch Country Cooking

By William Woys Weaver

Published 1993

About

This Palatine recipe has descended in the Haldeman family of Lancaster County. It takes two seeming opposites (pork and pheasant) to create a delicious lean sausage.

Ingredients

12 ounces (375 g) lean pork
8 ounces (250

Europe
Americas
United States
Germany
Lancaster County
Main course
Gluten-free
Pennsylvania

Method

Mix the lean and fatty pork with the pheasant meat. Save the carcass to make soup stock. Grind the meat in a sausage grinder or food processor, then add the salt, nutmeg, and pepper. Work the seasonings into the sausage with the hands, then add the wine. Mold into 2-ounce (60-g) patties or stuff into prepared sausage casing. Fry until brown on both sides or freeze for later use.

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Ingredients

Method

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