GingerCat Posted November 8, 2020 Report Share Posted November 8, 2020 (edited) I've posted previously about making sausages burgers and haslet with a 50/50 pigeon breast to pork mince ratio. Bored of that I mixed the same with Italian herbs and some dried chilli. Rolled unto balls. Pan fried for colour and then put into a tomato/onion/garlic/redwine etc sauce as if making spag bog. Slow cooked and served with pasta. Really good and recommended. Kids loved it as did the wife and I. I suspect a spag bog would work perfectly well also. Edited November 8, 2020 by GingerCat Quote Link to comment Share on other sites More sharing options...
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