Duck Sausage Recipes

Ingredients



4 pounds ground boneless and skinless goose breast fillets (8 cups, firmly packed)

1 pound ground pork or beef with 20 percent fat content

2 tablespoons Morton Tender Quick Home Meat Cure (measured precisely)

1/3 cup fresh garlic, minced

1/4 cup coarse ground black pepper

2 tablespoons water

1 tablespoon red pepper flakes

2 teaspoons mustard seed

2 teaspoons kosher salt



Directions



Step 1. Combine the ground meats in a large bowl made of glass, stainless steel, or plastic (avoid using aluminum). Sprinkle the Morton Tender Quick cure over the mixture, add the remaining ingredients, and mix very well to ensure that the cure is evenly distributed. When mixed thoroughly, the meat should be a little sticky.

Step 2. Cover the bowl and place it in the refrigerator for 48 hours. Every 12 hours, mix the meat thoroughly, then cover it and place it back in the refrigerator.

Step 3. Stuff the shite out of it...




Step 4. Arrange sausage logs on a rack above a baking sheet (to catch any drippings) in a preheated 200-degree oven or smoker. Cook for about 6 to 8 hours, until the internal temperature at the center reads 160 degrees.

Step 5. Allow the meat to cool completely before slicing. When wrapped in butcher paper and vacuum-packed, summer sausage can be refrigerated for up to 2 weeks or frozen for up to a year.

I made some this past year but did it by trial and error. A chef friend recommended that I put a bit of soy sauce in the meat to get rid of the irony flavor. I tested the sausage before and after adding soy sauce and it made a huge difference.

quote:

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Duck down and get you some of this sausage....

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ETA: I giggled like a preschooler...

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Made nearly 350 lbs of duck sausage (50/50 pork) couple seasons back

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you had 150 lbs of boneless duck meat?...good lord, man....