macminn18 No, that won’t work…well unless it was cold smoked? For sausage, you need to be using uncooked meat because after it has been cooked the proteins have already been denatured and reformed into a “solid” structure, you can’t break those bounds down and reform them again. Now, if you are talking about pheasant that has been cold smoked and then you want to make sausage that is a different story and an interesting idea!
We made snack sticks in the above video
There are a few more ideas here https://pheasantsforever.org/BlogLanding.aspx?categoryid=369
We did some out of the Hatch Green Chili with pork fat and they were excellent, that video should be up on Pheasant Forever soon
I would add pork fat if you can find it instead of adding straight pork as the pheasant will get lost in the meat of the pork but won’t with just the fat.