Pheasant sausage cordon bleu

Pheasant sausage cordon bleu

Pheasant sausage cordon bleu

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Wednesday the 20th, at 13:05

Prep: 90 mins
Cook: 10 mins
Serves: 4
Difficulty: Easy

Ingredients Tick boxes to send shopping list to email

For the poblano-mango chutney:

For the Fat Tire dijon cream:

Method

Pheasant sausage cordon bleu

1) Wrap the pheasant sausage in first the Swiss cheese and then the prosciutto. It's best to use a toothpick to hold it together. In a bowl, thoroughly beat the egg with the milk to create an egg wash. Dip the sausage in the egg wash, and then roll in the seasoned panko until well breaded. Let sit, covered, in the refrigerator to allow the crumbs to dry.

2) Meanwhile, heat the oil (enough to submerge the sausages) in a medium Dutch oven to 148 degrees C.

3) Once the panko is dry, deep-fry the sausages until golden brown and the cheese is starting to ooze out a bit, about 4 mins.

4) To serve, put the sausages on the hearty rolls, drizzle with the Fat Tire dijon cream and top with the poblano-mango chutney.

For the poblano-mango chutney:

1) In a medium bowl, thoroughly combine the mangoes, oranges, poblanos, coriander and lime juice. Season with salt and pepper. Let rest for at least an hour to allow flavors to combine.

For the Fat Tire dijon cream:

1) In a medium saucepan over medium heat, bring the cream and beer to a slight simmer. Whisk in the mustard and let reduce by about a third. Add salt and freshly ground black pepper to taste. Allow to cool before serving as a condiment.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.