Easiest Way to Prepare Quick Cajun Smoked Duck Sausage
Hey everyone, it is Jim, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, Step-by-Step Guide to Prepare Any-night-of-the-week Cajun Smoked Duck Sausage. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Cajun Smoked Duck Sausage, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cajun Smoked Duck Sausage delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Cajun Smoked Duck Sausage is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook Cajun Smoked Duck Sausage using 18 ingredients and 9 steps. Here is how you cook that.
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. We finally decided to clear out the freezer by making this sausage to give to the boys for tailgating. They are happy. :-)
Ingredients and spices that need to be Prepare to make Cajun Smoked Duck Sausage:
- Ingredients
- 2 1/2 lb duck meat
- 2 1/2 lb pork
- 1/2 lb pork fat
- 1/2 lb bacon
- 1/4 lb butter
- 2 cup onions, diced
- 1 cup celery, diced
- 1/2 cup green onions, diced
- 2 tbsp garlic, minced
- 1/2 cup port wine
- 1/4 cup cognac
- 1 tbsp thyme
- 1 tbsp cracked black pepper
- 1/2 cup parsley, chopped
- sea salt (about 2 tablespoon)
- cayenne pepper (about 1.5 tablespoon)
- 10 - 12 feet (35-38 mm) sausage casing
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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So that's going to wrap it up with this exceptional food Simple Way to Prepare Award-winning Cajun Smoked Duck Sausage. Thank you very much for your time. I am confident that you will make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!