Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, cajun smoked duck sausage. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Cajun Smoked Duck Sausage is one of the most well liked of current trending meals in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Cajun Smoked Duck Sausage is something that I have loved my entire life.
Great recipe for Cajun Smoked Duck Sausage. Last fall our boys bagged a huge amount of ducks. A good number of them ended up in our freezer and was taking up a lot of space.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook cajun smoked duck sausage using 18 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Cajun Smoked Duck Sausage:
- Get Ingredients
- Make ready 2 1/2 lb duck meat
- Prepare 2 1/2 lb pork
- Get 1/2 lb pork fat
- Make ready 1/2 lb bacon
- Make ready 1/4 lb butter
- Take 2 cup onions, diced
- Take 1 cup celery, diced
- Take 1/2 cup green onions, diced
- Get 2 tbsp garlic, minced
- Get 1/2 cup port wine
- Get 1/4 cup cognac
- Prepare 1 tbsp thyme
- Make ready 1 tbsp cracked black pepper
- Make ready 1/2 cup parsley, chopped
- Make ready sea salt (about 2 tablespoon)
- Make ready cayenne pepper (about 1.5 tablespoon)
- Get 10 - 12 feet (35-38 mm) sausage casing
This is gonna smell and look delicious. Cajun Smoked Duck Sausage is one of the most favored of current trending meals on earth. Chaurice sausage is part of Cajun and Creole cooking of the deep south. The word chaurice sounds like the French derivation of the Spanish "chorizo" and as far as I can make out it a originally arrived in the Louisiana with the Spanish settlers.
Instructions to make Cajun Smoked Duck Sausage:
- Grind the duck, pork, pork fat, and bacon using the fine cutting blade of a meat grinder. Place in a bowl and set aside.
- In a sauté pan, melt the butter over medium-high heat. Sauté the onion, celery, green onion, and garlic until wilted.
- Remove from heat and add the port and cognac. Return to the stove burner and ignite the cognac with a kitchen match and allow it to burn off.
- Reduce the liquid to about half the volume. Mix in the thyme and black pepper. Remove from heat and allow to cool completely.
- Add the cooled veggies to the ground meat. Add the parsley, salt, and cayenne. Mix well by hand.
- To check the seasoning, take a small ball of the sausage and form a patty. Fry until no longer pink. Allow to cool and taste. Adjust seasonings accordingly.
- Stuff into sausage casings using the sausage attachment of a meat grinder. TIP: if you don't feel like stuffing your own sausage, you local butcher will probably do it for you for a nominal fee.
- Smoke the sausages at a temperature of 175°F until the internal temperature is 160°F. You can serve right away or vacuum pack and freeze until later and just warm up on the grill.
- TIP: a standard package of casings is usually enough for 50 feet of sausage. If you have leftover casings, do not freeze them. That well weaken them and make them prone to tearing. Drain them, and repack them with sea salt and store in the refrigerator. They will last forever. Natural casings aren't expensive but I just hate to waste anything.
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