Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, cajun smoked duck sausage. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Cajun Smoked Duck Sausage is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They are nice and they look wonderful. Cajun Smoked Duck Sausage is something which 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 recipe, we must first prepare a few components. You can have 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:
- Take Ingredients
- Prepare 2 1/2 lb duck meat
- Prepare 2 1/2 lb pork
- Prepare 1/2 lb pork fat
- Get 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
- Take 2 tbsp garlic, minced
- Take 1/2 cup port wine
- Make ready 1/4 cup cognac
- Make ready 1 tbsp thyme
- Take 1 tbsp cracked black pepper
- Take 1/2 cup parsley, chopped
- Make ready sea salt (about 2 tablespoon)
- Make ready cayenne pepper (about 1.5 tablespoon)
- Make ready 10 - 12 feet (35-38 mm) sausage casing
Remove from heat and add the port and cognac.. Or, add to any of Zatarain's Rice Mixes for a fast and flavorful one-pot meal. Cajun Louisiana, New Orleans foods are some of the best food in the country. No matter if you are looking for Gulf shrimp, Crawfish, Alligator meat, Oysters, Turducken, or any other Cajun food.
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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