Duck Sausage

Duck sausage is made from duck meat, pork and beef. Other poultry meats such as turkey or chicken breasts may be substituted for duck meat. Duck meat is lean so adding some pork helps to obtain a better texture.

duck meat250 g0.51 lb.
duck fat100g0.22 lb.
pork400 g0.88 lb.
beef250 g0.51 lb.
Ingredients per 1000g (1 kg) of meat
salt18 g3 tsp.
Cure #12.5 g½ tsp.
pepper2.0 g1 tsp.
allspice2.0 g1 tsp.
coriander2.0 g1.tsp.
marjoram1.0 g1/2 tsp.
cold water100 ml⅜ cup
  1. Grind meats 3/16” plate (5 mm). Grind partially frozen fat through 1/8” (3 mm) plate. Refreeze and grind again.
  2. Mix ground meats and fat with all ingredients adding 100 ml (1 cup) of cold water.
  3. Stuff firmly into 32-36 mm hog casings. Leave in a continuous coil or make 1 foot (30 cm) links.
  4. Hang on smokesticks and let it rest for one hour.
  5. When sausages feel dry apply hot smoke 60-70º C (140-158º F) for about 120 minutes until brown color develops.
  6. Poach at 80º C (176º F) until internal meat temperature reaches 160º F (72º C). This process will take about 30 minutes.
  7. Shower with cold water for 5 minutes.
  8. Keep in a refrigerator.

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