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| Duck sausage recipe? https://www.mudmotortalk.com/mmt_v2/viewtopic.php?f=10&t=49421 |
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| Author: | Bayoublackhunter [ Tue Jan 21, 2014 7:10 pm ] |
| Post subject: | 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 |
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| Author: | pokey79 [ Tue Jan 21, 2014 7:23 pm ] |
| Post subject: | 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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| Author: | Bayoublackhunter [ Tue Jan 21, 2014 7:49 pm ] |
| Post subject: | 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 |
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| Author: | cajun1085 [ Wed Jan 22, 2014 7:51 am ] |
| Post subject: | 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!! |
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| Author: | sstanton [ Fri Feb 21, 2014 1:28 pm ] |
| Post subject: | 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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