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Bayoublackhunter
MMT 1000 Club
Joined: Sat Oct 02, 2010 4:55 pm Posts: 1192 Location: BAYOU BLACK
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Duck sausage recipe?
Need some opinions on how yall make yalls. I have a shit load of meat I have extra
sent from the marsh
_________________ 35gtr on a 1854 Deep South Custom 1436 flat pushed by a 16 GDLT
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Tue Jan 21, 2014 7:10 pm |
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pokey79
MMT 1000 Club
Joined: Mon Nov 15, 2010 4:50 pm Posts: 2282 Location: Circumcised, Louisiana
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Re: Duck sausage recipe?
go to a wild game processor and see if they will sell u some seasoning of ur choice and u going to need to know about how many pounds u have and they will give u the right amount of season and then u need some pork too!
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Tue Jan 21, 2014 7:23 pm |
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Bayoublackhunter
MMT 1000 Club
Joined: Sat Oct 02, 2010 4:55 pm Posts: 1192 Location: BAYOU BLACK
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Re: Duck sausage recipe?
My buddy uses chicken thigh instead of pork. It alot better that way. But he's overseas for a couple months and forgot to get with him
sent from the marsh
_________________ 35gtr on a 1854 Deep South Custom 1436 flat pushed by a 16 GDLT
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Tue Jan 21, 2014 7:49 pm |
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cajun1085
MMT Pro Member
Joined: Fri May 10, 2013 2:57 pm Posts: 183 Location: Silver Spring, MD
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Re: Duck sausage recipe?
I made some fresh brats and smoked cheddar brats with goose. I just used the seasoning from bass pro and mixed it with some pork boneless rib meat. It was delicious!!
_________________ GTB 1646 w/HD, Boat Blind-25GTR
SOUTHEAST GATORTAIL
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Wed Jan 22, 2014 7:51 am |
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sstanton
MMT Member
Joined: Thu Mar 28, 2013 9:12 am Posts: 31
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Re: Duck sausage recipe?
10# Duck Andoullie Recipe
4 tsp of Cayenne or to taste 1 Tbsp Paprika 1/2Cup Chopped Fresh Garlic 1/4 Cup Fresh Ground Black Pepper 6 Tbsp Diamond Crystal Kosher Salt 2 Tbsp Fresh Thyme leaves, chopped 2 tsp Crushed Red Pepper 2 tsp cure 6 lb duck breast 3 lb pork butt 1 lb port fat
Cube half of the por butt into 1/4" pieces and reserve. Grind remaining pork butt/fat/and duck breast. I use the medium blade on my grinder i think its about 1/8th in holes. mix all the seasonings with the meat mixture and grind a secont time. Mix in the cubed pork and then refridgerate for 48 hours. Mix in about 1/2-1 cup of ice water and then stuff in brat casings. Place in the oven at 140 degrees until the sausage is dry then put them in the smoker for 4 hours at 165 degrees. Stop smoking and increase the temp to 185 degrees and cook to an internal temp of 155. Put the sausages in a ice water bath and then you can eat or freeze them. These turned out really great for me as i dont care for the liver texture of duck meat nor their gamey taste.
Enjoy
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Fri Feb 21, 2014 1:28 pm |
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