Roughly 1 lb peacock breast meat and trimroughly chopped
Peacock Offal liverheart, and gizzard, trimmed and cleaned
Milkas needed for soaking the offal, roughly 1/2 cup
Kosher salt and fresh ground black pepperto taste
1/2teaspoonfresh grated nutmeg
2teaspoonsfresh chopped thyme
2tablespoonscognac or brandy
Prep the Neck
If you want to leave the head on the bird sausage, you'll want to remove excess feathers. If the bird hasn't gone through a plucking machine this may be difficult. I found it easiest to sacrifice a shaving razor and gently apply water while using the razor to completely smooth out the skin of the bird and remove excess feathers and follicles.
If you haven't removed the trachea during basic butchery and cleaning of the bird, do so now by making an incision underneath the beak and pulling it out with a set of pliers. Next, remove the neck by carefully peeling up the skin towards the head. Once the skin has reached the head, use a small cleaver to chop off as much of the neck as possible. Rinse out the neck, then squeeze the water out to clean it.
Soak the breadcrumbs in the cream. Take a handful of the peacock meat, mix with the liver, heart and gizzard then put through the meat grinder on the fine die. Put the soaked breadcrumbs through the meat grinder to get the rest of the meat to go through and clean the grinder, then reserve the ground breadcrumb-meat-organ mixture.
Take the remaining peacock meat and put it into the bowl of a food processor. Pulse until the meat is finely ground, then add the egg whites and puree until very smooth. Transfer the pureed meat mixture to a mixing bowl and add the bread-crumb organ mixture, the nutmeg, thyme, cognac or brandy and a teaspoon of salt and 1/4 teaspoon of pepper and mix until well combined. Allow the mixture to rest for a while in the fridge, preferably overnight so the flavors can combine.
Rinse out the skin with cold water, squeeze dry, then pack the sausage into the skin. If you have some sausage left over that's fine, fry it up as is. Tie the sausage closed using butchers twine, then allow to hang uncovered in the fridge for a day to dry out the skin before cooking (I do this with all my sausages, since it helps them get a good "snap" after cooking).
To cook the sausages, preheat a grill or saute pan wide enough to accommodate the sausage. Cook, turning occasionally to caramelize the skin evenly until the sausages are hot throughout or 150 degrees internal temperature, allow to rest for 5 minutes off of the heat, then slice and serve immediately.
If you're adventurous and love poultry offal, chop the head off after the sausage comes off of the grill, then gently cleave it in half with a sharp utility knife (it's pretty easy since poultry bones are brittle after cooking), get a small oyster fork and a pinch of nice salt, and each the brains if you like them-they're nice and mild.