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1
Pierce the casings of the sausages and poach them for 5 minutes in barely simmering water.
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2
Drain and cool the sausages.
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3
Remove their casings and mince.
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4
In a saute pan over a medium flame, warm 3 tablespoons of the olive oil and brown the minced, poached sausages, rolling them about in the fat and crisping them.
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5
Add the onion, softening it a bit in the fat, before adding the pheasant livers, breaking them up and amalgamating them with the sausage and the onion.
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6
Sprinkle on the sea salt and generously grind pepper over all.
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7
Add 1/3 cup of the moscato, letting it evaporate.
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8
Add the zest and the sage, combine the components well.
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9
Fill the cavities of the pheasants with the stuffing.
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10
Bind their legs with butchers twine.
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11
Preheat the oven to 400 degrees.
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12
In a shallow terra-cotta or enameled cast-iron casserole over a lively flame, warm 3 tablespoons of the olive oil and, one at a time, seal the birds, browning them well on all sides, then removing them to a holding plate.
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13
After the birds are sealed, lay 4 slices of pancetta over each of their breasts.
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14
Rinse the still-hot casserole with the remaining 1/3 cup of moscato and 1 cup of the red wine, stirring, scraping at the residue, and permitting the liquid to reduce for several minutes.
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15
Replace the birds in their casserole, cover them with the herb branches, and roast the pheasant for 1/2 hour or a bit longer, only until the flesh under a leg joint is rosy.
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16
Roasting a pheasant to grayness seems a sad thing to do.
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17
Remove the birds to a holding plate.
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18
Place the casserole over a lively flame, add the remaining cup of wine, stirring, scraping at the residue, permitting it to reduce for 5 minutes.
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19
Whack each bird in two at its breastbone.
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20
Lay the halves over a warmed, shallow platter and pour the pan juices over all.
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21
Having, perhaps, begun the feast with the crostata di patate di Biddamanna (page 228), one might present the luscious birds with a dish borrowed from Basilicatabrasato di funghi con aglianico del Vulture (page 150) or the spiced chestnuts from Nicola Taurino (page 148).
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22
In any case, have at the ready warm bread for the juices and jugs of the same good red wine in which the birds were cooked.
