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.

MeatsMetricUS
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
Instructions
  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.

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages