Duck Sausage
My favorite way to eat duck is whole, skin-on, and roasted over a charcoal grill using ducks harvested that day. You can’t beat a fresh, whole roasted duck. I find that frozen ducks don’t roast nearly as well as fresh ones; however, as the season kicks into high gear, it’s easy to get overwhelmed with too many ducks, requiring that some be frozen. A great way to use frozen ducks and ducks that got a little beat up (by close shots or by a hard-mouthed Chesapeake dog) is Italian-style duck sausage. This recipe includes traditional Italian spices like basil, garlic, oregano, and thyme and results in tasty, juicy sausage that is great to eat with mustard, sauerkraut, or include on a charcuterie board to be served as an appetizer.
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Duck Sausage
Course: Wild Recipes4
servings30
minutes40
minutesIngredients
25% pork fat (1 lb)
75% waterfowl (3lbs)
3 TB of white vinegar
1 TB salt
1 TB black pepper
1 TB dried parsley
1 TB garlic powder
1 TB onion powder
1 TB dried basil
2 t paprika
2 TB crushed red pepper
1 TB fennel seed
1 TB dried oregano
1 t dried thyme
1 t brown sugar
Preparation
- Before you start make sure your grinding equipment and meat is very cold. Put the grinding plates and blades into the freezer the night before or 30 minutes before you plan on starting. The meat can still be slightly frozen.
- Soak your sausage casings in warm water, approximately 15 feet will work for this recipe. If there is a chance they have punctures run water through them to check
- Cut the duck meat and pork fat into chunks and put through the grinder at a coarse grind
- Blend spices and ground meat together evenly in a non-reactive bowl
- Stuff the meat into a continuous coil then twist to make links at your desired length-ours are generally 8 inches.
- Poke stuffed sausages with a sausage pin (or fork) that has been cleaned and sanitized.
- Sausages can be eaten right then, will keep in the fridge for a few days, or frozen for up to a year frozen if vacuum sealed.
