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Pheasant with cabbage and sausages


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This is our first reader recipe submitted by DM of Manchester. He recommends cooking the dish with Pork, Port & Damson sausages from Savin Hill Farm.

The recipe is based on a traditional French method of cooking game, sausages and cabbage. You can swap pheasant for partridge or the wine for stock.

Ingredients
1 cabbage
1 pheasant, jointed
Butter
1 onion, finely chopped
200g good quality smoked bacon, diced
1 carrot, finely chopped
6 Savin Hill pork, port and damson sausages
2 cloves garlic, crushed
6 juniper berries, crushed
1 bottle Alsace Riesling (dry white wine)
Salt and freshly ground black pepper

Method

Core the cabbage and blanch in boiling water until it is easy to separate the leaves. Take care not to overcook
Hold under cold running water and drain thoroughly
Heat the butter in a casserole dish. Season the pheasant with salt and pepper and brown in the butter
Remove and fry the onion, bacon and carrot in the butter and juices until golden
Wrap each piece of pheasant in two or three cabbage leaves and place along with the sausages, garlic and juniper berries on top of the bacon mixture
Pour over the Riesling
Bake in the oven at 190C (gas mark 5) for about 90 minutes

Suggested Sausages

Smoked French sausages or Pork, Port and Damson sausages from Savin Hill



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