Pheasant Sausage

380g breast meat scrap without skin
330g pork belly
208g Pheasant leg meat with skin
181g foie gras
105g salumeria pancetta
105g smoked bacon
81g pheasant or chicken livers
30g Jack daniels whiskey
30g sauvignon blanc
200g dark and golden raisins
15g cider molasses
26g sage leaves
1 clove garlic
1g thyme leaves

Chop the sage leaves very fine and set aside with the raisins.

Toss the remaining ingredients together with the seasoning and rest 1 hour. Grind everything together through a fine die. Fold the raisins and sage leaves into the ground meat. Stuff via normal procedure. Cook the sausages sous vide or poach at 60C.

Seasoning per KG:
12.5g salt
2g sel rose
2g pepper
1g quatre epice