Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, cajun smoked duck sausage. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Cajun Smoked Duck Sausage is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Cajun Smoked Duck Sausage is something that I’ve loved my whole life.
Learn how to make a Duck Sausage Shrimp Gumbo Recipe! Shrimp Etouffee Recipe - Spicy Creole/Cajun Shrimp Sauce on Rice - Frozen Shrimp Tips. Our smoky, healthy duck sausage is great for any meal of the day!
To begin with this recipe, we have to first prepare a few components. You can have cajun smoked duck sausage using 18 ingredients and 9 steps. Here is how you can achieve it.
Ingredients
The ingredients needed to make Cajun Smoked Duck Sausage:
- Make ready Ingredients
- Take 2 1/2 lb duck meat
- Make ready 2 1/2 lb pork
- Take 1/2 lb pork fat
- Prepare 1/2 lb bacon
- Get 1/4 lb butter
- Prepare 2 cup onions, diced
- Take 1 cup celery, diced
- Take 1/2 cup green onions, diced
- Make ready 2 tbsp garlic, minced
- Take 1/2 cup port wine
- Prepare 1/4 cup cognac
- Get 1 tbsp thyme
- Prepare 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
Sprinkle with cheese and chopped fresh parsley, if desired. Made with quality cuts of meat, taste the rich flavors packed with Cajun-style spice. Add to a non-stick skillet over medium heat. Traditional Cajun sausage made fresh and smoked daily.
Instructions
Steps 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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