Pheasant Sausage Cordon Bleu

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. Meanwhile, heat the oil (enough to submerge the sausages) in a medium Dutch oven to 300 degrees F. Once the panko is dry, deep-fry the sausages until golden brown and the cheese is starting to ooze out a bit, about 4 minutes. To serve, put the sausages on the hearty rolls, drizzle with the Fat Tire Dijon Cream and top with the Poblano-Mango Chutney. 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. In a medium bowl, thoroughly combine the mangoes, oranges, poblanos, cilantro and lime juice. Season with salt and pepper. Let rest for at least an hour to allow flavors to combine. 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.