Duck Sausage Recipe??????

Carl

Carl

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Just figured out I still have a bunch of vaccuum packed duck breast in the freezer, mix of greater scaup & gadwalls.
Any one have a good duck sausage recipe? I've got a grinder & sausage tube. Figured I give it a shot.
Looking for something flavorful but not spicy hot, the boy doesnt like spicy stufff.
How much pork fat should I put in per pound of duck? Probably have about close to 10 pounds of duck breast.
Thanks!
 
Carl, Good idea. I don't have a recipe but did the same thing a few years ago. I had about 20 lbs of duck and goose breasts and had them made into Jalapeno Cheese Sticks. They were great.

I'm sure someone will have a good recipe.
 
Carl, can't help you with the recipe, as I usually jerky all my duck and goose that we don't skewer.... but I just yesterday finished up my sausage making for the year.... Last Sunday we ground and stuffed 105lbs of Venison/pork. 45lbs Italian, 30lbs brats, and 30lbs summer sausage. Cured the summer sausage yesterday, and still have to vacuum seal it. Plenty of meat for the freezer, especaily with both kids off to college now, just the wife and I, and she is not a fan of the venison sausage! Likes the tenderloin, and backstrap just fine, but not the sausage though she does like it in lasagna....

I'll be interested in what recipes are discussed...

Dave
 
You'll have to adjust the amounts of ingredients according to how much meat you'll use.

Although the recipe mentions putting it in casings, I did not do this. I put it into serving size bags, vacuum sealed them and then froze the sausage. I was pretty pleased.

Duck Sausage

4 lbs duck breast
1 lb pork fat
5 Tbs dried cranberries
5 tsp salt
1 Tbs Red flake pepper
1 tsp Cure #1
1 Tbs Fennel seeds
2 tsp garlic powder
2 tsp sausage phosphates
2 tsp black pepper
2 Tbs Parsley
¼ tsp ground clove


Method
1. Grind duck (skinless) through 10 mm plate.
2. Grind pork fat through 4.5 mm plate.
3. Chop parsley to a mince, add crushed fennel seeds and red pepper flakes to parsley.
4. Place the remaining ingredients into a coffee grinder or spice mill and pulverize them all.
5. Add the powdered spices and parsley mixture to the ground meats and mix well.
6. Stuff in 35 mm hog casings, and tie off into 5 inch links.
7. Air dry at room temperature until the casing is perfectly dry; then grill.
8. Refrigerate or vacuum pack remaining sausage.
 
I made goose teriyaki sticks last year, I just use spices prepacked. Do a search and you will find plenty of recipes. I mixed the goose meat half and half with pork, which was 50% fat. They were not dry and the extra pork cut down on the goose flavor so just about anyone will eat them.
 
Carl,
I'll try to get the recipe from my TVA buddy.....works with both Venison and duck, and makes great summer sausage at home that keeps well .
 
A 50/50 mix of lean meat and pork butts should do it. Grind twice and add your spice mix.
For Sweet Italian, the basic recipe is salt, black pepper, and fennel seeds,
We used to just scatter the salt over the ground meat in a light "frosting", pepper a little less, then a final frosting of fennel seed, and mix well.
You really need to sample a test patty to see how it tastes to you, there's just too much variation between the exact amount of meat, fat content, and people's taste, it's hard to really screw it up though. Not real technical, but when we made sausage for sale it sold well and with no complaints. (except for the masochists that wanted hot sausage that would scald your nose hairs) lol
 
Carl,
I would like to recommend you try the following. Its a French duck sausage receipe that I have used to introduce people to duck. Only three tricks to this. 1. Its made to be cooked then eaten or frozen right away because it has eggs. 2. The use of Hard Fat Back instead of just bulk pork renderings. I usually have to pay extra at the meat market, but it makes the sausage silky smooth and very white. 3. It is cooked in a strainer (I use my pasta pot now, but used to use my deep fryer basket lowered into the dutch oven pan

1lb Duck
1lb Hard White Fat Back
1/4 C Onion Finely Chopped
1tsp white Pepper
1/4 tsp of each Mace, Nutmeg, Marjoram, Ginger
1/4 C Bread Crumbs Soaked in 1/4C Hot Milk (allow to cool)
3 eggs whisked slightly


Grind meat once through Fine
Add Spices Grind through fine again
Add soft crumbs and Egg. Mix
Fill Sheep casings loosely (These expand while cooking)

Bring water to just below boil (200) Lower Sausage into simmering water.
Simmer 20 Min (Water should just becoming back to 200) If sausage rises to top. Poke a few times with a needle. Lift strainer out of the water and allow the sausage to cool.

To serve, Poke a few holes and fry in butter.
 
Steve,

Did you cook all the sausage after it dried or can you freeze it raw?
Thanks! I think I'm going to try this one.
 
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