duck sausage recipe

[BlairD]

Hey ladies and gents, I know alot of people hold their recipes as close as their best hunting spots but... i was wondering if there were some out there that were willing to share some good duck sausage recipes. I want to do small batches of frying sausage, whether garlic, honey, lemon, bratwurst etc. We just want some really good tasting sausage. Thanks in advance!!!!!!

[johny]

CALIFORNIAN ITALIAN DUCK

6 lb. Meat (20% fat)
1 ¼ tsp fennel seeds
6 tbsp craisins (finely pre-chopped) then put it through meat grinder with meat for even mix
1 tsp red pepper flakes
1 tsp Cure #1 in 1/3 cup water
5 tsp salt
1 tsp garlic powder
1 ½ tsp white pepper
2 tbsp parsley chopped finely
¼ tsp clove powder
1/3 cup soy protein concentrate
1/3 cup skim milk powder

Grind the fennel and pepper flakes in a spice grinder.
Mix with the other dry ingredients.
Mix with the meat.
Stuff into 35mm casings.


This is for 6 pounds of meat: duck and pork fat. You've got to do some math to adjust depending on how much meat you have. Measure the duck (goose works well too). Add enough pork fat so that the final mix has 20% fat. You'll need to do some math to adjust the spices and salt depending on your final total weight.
Without any doubt, this is the tastiest sausage we make.
Believe it or not but you can use any species of duck including the occasional merganser and it tastes great.

[FortyFever]

Hi ! Check out "Charcuterie" The Craft of Salting, Smoking and Curing by Michael Ruhlman & Brian Polcyn available at Indigo Books online approx $25. Just got my copy yesterday and haven't put it down. This book is a great reference for the pros but more importantly the newbees like myself. A great reference book in addition to some of the great advise and tips you'll get from this forum. Check it out, well worth the money lots of great recipes from fresh sausages to keilbasa, summer sausage, curing bacon and ham etc. This book will quickly pay for itself with the money you'll save not having to buy prepackaged spices. This is one of the best books I've recently purchased, well worth the money.


Ted

[BlairD]

awesome guys. thank you very much

[duckslayer]

Hey Johny, are you smoking the California sausage, if not why add the cure?? If yes can you elaborate on your smoking process. Thanks

[johny]

I put 1-2 tsp per 10 pounds of meat into all my fresh sausage. That is sausage just for frying, grilling, bar-b-queing.
No smoke.
Why?
Dark grey/brown sausage does not look nice.
I prefer the pink colour of the nitrite cooked sausage.
It is just for appearance, which for me is important, on the plate.
If you don't care about the looks, substitute salt 1:1 in place of the nitrite cure. The taste will be virtually identical but the meat will be grey/brown not the nice pink of a nitrite sausage.

[duckslayer]

Ok thanks Johny!!