- Jan 27, 2019
- 78
- 100
Was rereading Marianski in my free time with the missus working in NYC for half the week now, and he inspired me to come up with my "own" sausage recipe.
So I got to rummaging in the freezer and saw some ringneck pleasant breasts and thighs, which we eat a lot of because it's pretty easy to round up a pile of them with a birddog and the hunting area a few miles down the road. I thought of the dish Coq au Vine and set to work on my "Coq au Vine sausage".
I just googled a recipe and took as many things from the dish and applied it to sausage ingredients. Garlic, onion, thyme and Burgundy wine. It actually came out better than expected!
We always have "Date Night" on Fridays, which is especially important with her being away from Central PA so much these days. She wanted vodka penne and it paired delightfully with the pheasant sausage.
The never let them have people food but I figured a small bite would convey my appreciation for helping bag enough birds to make them into a sausage. Jax and Arya thought it was tasty, that is if they even tasted it!
Thanks for looking!
So I got to rummaging in the freezer and saw some ringneck pleasant breasts and thighs, which we eat a lot of because it's pretty easy to round up a pile of them with a birddog and the hunting area a few miles down the road. I thought of the dish Coq au Vine and set to work on my "Coq au Vine sausage".
I just googled a recipe and took as many things from the dish and applied it to sausage ingredients. Garlic, onion, thyme and Burgundy wine. It actually came out better than expected!
We always have "Date Night" on Fridays, which is especially important with her being away from Central PA so much these days. She wanted vodka penne and it paired delightfully with the pheasant sausage.
The never let them have people food but I figured a small bite would convey my appreciation for helping bag enough birds to make them into a sausage. Jax and Arya thought it was tasty, that is if they even tasted it!
Thanks for looking!