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 Sausage 
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Post Sausage
So I decided to make some sausage patties with some ground deer meat this past week. I ground up and added some pork to it for flavor.
3 pounds of ground deer meat
1 pound of ground pork roast
3 tablespoons of smoked paprika
3 tables spoons of Oregano
4 table spoons of black pepper
2 table spoons of crushed red pepper
4 table spoons of salt
1/4th cup of minced garlic
1/4th cup of green onions
1/4th cup of minced bell pepper
I mixed it in and let it sit for 4 hours. We then made burgers with the sausage patties. It was outstanding. Any of you make your own sausage? I use Ken Blanchard in Raceland most of the time. I decided to make my own this time.

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Wed Jun 29, 2016 10:03 pm
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Post Re: Sausage
I make duck sausage when we are stacking them pretty good. I use bacon ends with about the same ratio depending on the duck. We have even done a coot breakfast sausage that turned out well.


Thu Jun 30, 2016 6:41 am
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Post Re: Sausage
duckflats wrote:
I make duck sausage when we are stacking them pretty good. I use bacon ends with about the same ratio depending on the duck. We have even done a coot breakfast sausage that turned out well.


I need to try this.

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Thu Jun 30, 2016 6:45 am
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Post Re: Sausage
I'm actually looking for a good smoked deer sausage recipe. I have a seasoning blend I know I like, I am unsure of the ratio of Cure to meat weight and smoking times.

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Thu Jun 30, 2016 6:49 am
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Post Re: Sausage
I've been trying to perfect my duck sausage recipe right now I'm doing 60/40 pork/duck (divers) but like someone said earlier it may not be as much depending on the duck.

I have found that the flavor mellows or evens out when the sausage sits in the fridge a week or so.

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Thu Jun 30, 2016 7:05 am
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Post Re: Sausage
Another suggestion is fresh hog casings. I have found that cooking ground duck sausage can result in a pretty gamey taste for some people. If you cook it in a fresh casing it makes a huge difference because it keeps all that pork fat in. Using maple bacon also works if you want some sweet in there.


Thu Jun 30, 2016 8:25 am
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Post Re: Sausage
Thanks I didn't think of the maple bacon im gonna try it next. The flavor was fine for my friends and I since were used to that liver flavor of ducks but not so much for women or people who haven't the taste for it. I wanted to get it perfect where it could be recognized in the sausage but not overpowered.

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Thu Jun 30, 2016 10:56 am
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Post Re: Sausage
Yea that's what I have been dealing with as well. It's a strong and distinct flavor, but you don't want so much pork fat that it just becomes regular sausage.


Thu Jun 30, 2016 11:05 am
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Post Re: Sausage
Are yall bleeding them ducks out for a few days before you make the sausage? When I did mine they weren't gamey at all.


Thu Jun 30, 2016 11:10 am
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Post Re: Sausage
I do a brine sometimes, but not for sausage. Might give that a try though.


Thu Jun 30, 2016 11:40 am
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Post Re: Sausage
I brine all my birds with water, kosher salt and a little bit of pickling spice. The little bit of pickling spice adds a sweet flavor and does a good job of hiding any gameyness. Just dont over do it cause too much and it will be overwhelming.


Thu Jun 30, 2016 11:45 am
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Post Re: Sausage
yeah I bleed all my birds for a day or so. If I brine them I use 1/3 cup of salt 1/3 cup of sugar to one cup of water I boil the water then pour in the salt and sugar to dissolve it then let it cool before adding the meat.

This brine has made the best results so far but you cannot leave the meat in the brine more than 24 hrs. and the meat needs to be rinsed in cold water when removed from the brine.

The ducks i made sausage with didn't go in the brine cause i was worried about it being too salty.
The seasoning i use has a lot of salt.

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Thu Jun 30, 2016 12:19 pm
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Post Re: Sausage
duckflats wrote:
I do a brine sometimes, but not for sausage. Might give that a try though.

A brine is important in my opinion

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Thu Jun 30, 2016 2:24 pm
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Post Re: Sausage
WhoDat88 wrote:
duckflats wrote:
I do a brine sometimes, but not for sausage. Might give that a try though.

A brine is important in my opinion


I agree, especially if it's a batch your sharing with people who don't have a taste for duck. I personally don't mind the taste, but everyone has a different pallet.


Thu Jun 30, 2016 2:58 pm
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Post Re: Sausage
duckflats wrote:
Yea that's what I have been dealing with as well. It's a strong and distinct flavor, but you don't want so much pork fat that it just becomes regular sausage.


We mix our duck down with lamb and sundried tomatoes.

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Thu Jun 30, 2016 6:16 pm
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Post Re: Sausage
I'm thinking about doing 50/50 with duck and bones chicken thighs for a healthier option

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Thu Jun 30, 2016 7:03 pm
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Post Re: Sausage
ajverret wrote:
I'm thinking about doing 50/50 with duck and bones chicken thighs for a healthier option

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That would work. It would be a little dry but it would work

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Fri Jul 01, 2016 5:09 am
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Post Re: Sausage
I made some duck/pork andouille that turned out amazing! Really gives a duck and andouille gumbo a whole new level!

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Fri Jul 01, 2016 5:18 am
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Post Re: Sausage
I've made quite a bit of deer sausage and I've found that Leggs old plantation has a good spice packet. You will need to add some sage and red pepper flakes but the taste is pretty good. I got tired of the deer processors skimping on the pork fat making it hard to cook so i started making my own. I have big grinder ( 2 hp) at my house that was given to me so it's really cheap for me to do it on my own. I also found if you falttin bulk sausage in a vacuum sealed bag before you seal and freeze it you can just thaw it, cut it in squares, then put directly on the griddle keeping you from having to pattey them out. We cook a bunch at work and it makes it easier this way when you are cooking for several people


Fri Jul 01, 2016 6:56 am
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Post Re: Sausage
I made about 150 lbs of duck/chicken thighs sausage every year. Not dry at all

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