Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, cajun smoked duck sausage. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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.
Cajun Smoked Duck Sausage is one of the most well liked of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Cajun Smoked Duck Sausage is something that I’ve loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can have cajun smoked duck sausage using 18 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Cajun Smoked Duck Sausage:
- Prepare Ingredients
- Take 2 1/2 lb duck meat
- Take 2 1/2 lb pork
- Take 1/2 lb pork fat
- Prepare 1/2 lb bacon
- Get 1/4 lb butter
- Get 2 cup onions, diced
- Take 1 cup celery, diced
- Prepare 1/2 cup green onions, diced
- Prepare 2 tbsp garlic, minced
- Prepare 1/2 cup port wine
- Prepare 1/4 cup cognac
- Take 1 tbsp thyme
- Make ready 1 tbsp cracked black pepper
- Get 1/2 cup parsley, chopped
- Make ready sea salt (about 2 tablespoon)
- Make ready cayenne pepper (about 1.5 tablespoon)
- Prepare 10 - 12 feet (35-38 mm) sausage casing
First, they cook the sausage and then they smoke it. They make it from ground pork, turkey, beef It's a pretty spicy sausage. They make it from smoked pork and it makes perfect sense with cajun spices! I also like Spanish chorizo, seasoned.
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.
Or, add to any of Zatarain's Rice Mixes for a fast and flavorful. A smoked duck recipe with step-by-step instructions on how to smoke duck or goose at home. This recipe works with wild or farmed waterfowl. Those who know their way around a smoker know that fat is a critical element in the process. Fat absorbs the smoke's flavor better than the meat itself.
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