henry d Posted March 19, 2006 Report Share Posted March 19, 2006 Just had fun this morning Mincing again Using the same recipe as the pigeon con carne I made a variety of sausages. 3 woodpigeon breasts(not the breasts from 3 woodpigeon) 3oz of belly pork/streaky bacon Mince it finely then add a pinch of salt and a couple of grinds of black pepper. Then add 1/2 - 1 tsp of fresh herbs,depending on your taste.I used thyme and sage,but rosemary/parsley etc will do. Another nice one was add to the meat mix 1 shallot fried gently until golden. I then used the sausage nozzle to produce the required shape,but you can use a piping bag and wide nozzle or using cling film,roll it into a sausage shape. Then fry quickly in veg oil all you need now is sauce of your choosing Mmmm Picture in sporting pics Quote Link to comment Share on other sites More sharing options...
kirky640 Posted March 19, 2006 Report Share Posted March 19, 2006 sounds mouth watering Quote Link to comment Share on other sites More sharing options...
Kenzie Posted March 20, 2006 Report Share Posted March 20, 2006 I might try that for burgers! Thanks Quote Link to comment Share on other sites More sharing options...
henry d Posted March 20, 2006 Author Report Share Posted March 20, 2006 Go for it but I would advise that you only coarsely mince the meat and to add either sweet(prunes/apricots) or savoury(herbs/chestnuts/fried shallots) Mmmmmm Quote Link to comment Share on other sites More sharing options...
Pedro Posted March 21, 2006 Report Share Posted March 21, 2006 They sound fantastic H. I couldn't find the picture though to see what they looked like. P. Quote Link to comment Share on other sites More sharing options...
henry d Posted March 21, 2006 Author Report Share Posted March 21, 2006 Just 4 u http://forums.pigeonwatch.co.uk/forums/ind...showtopic=16162 Quote Link to comment Share on other sites More sharing options...
Pedro Posted March 21, 2006 Report Share Posted March 21, 2006 Much obliged H. Mrs P. was after some ideas that were a bit different and I think these hit the nail on the head. P. Quote Link to comment Share on other sites More sharing options...
Whitebridges Posted March 21, 2006 Report Share Posted March 21, 2006 Umm tasty, I'll pick up a few skins from the machine in the pub next time I shoot a few piegons henryd. Great concept, just need to get some strawberry and blackcurrent free skins then i'm away. Quote Link to comment Share on other sites More sharing options...
Whitebridges Posted March 21, 2006 Report Share Posted March 21, 2006 I've just had a gander at the pics. Wow top class sausgage. Is that middle one under your new top lip henryd? Quote Link to comment Share on other sites More sharing options...
huffhuff Posted August 25, 2012 Report Share Posted August 25, 2012 (edited) Old topic I know, but I'm bored at home and fancied making these. Can I put them into sausage skins? I have some of my bacon (from the piggies) and some frozen pigeon breasts. It will be my first attempt... Edited August 25, 2012 by huffhuff Quote Link to comment Share on other sites More sharing options...
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