What could be healthier? Fresh and natural pheasant made into breakfast sausage. Better for you than any bowl of cereal, pancake and waffles you can buy. Pair the sausage with some eggs and a berry-and-nut smoothie and you have a perfectly “wild” breakfast!
The best part is you can make it home-made in minutes with a food processor. We don’t buy breakfast sausage any more. If you don’t have any pheasant thigh meat on hand, you can always substitute with pheasant breast meat. The only trouble with pheasant, is when your husband can’t seem find them during the hunting season!! I’m so glad for my favorite resource for pheasant, McFarlane Pheasant,Inc., they really have the best!! Check out my link for them at the bottom of this post.
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 lb 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 combine 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.