InstantForum.NET v4.1.3Mossy Oak Forumhttp://www.mossyoak.com/forum/noreply@mossyoakobsession.comSat, 11 Feb 2012 18:25:28 GMT20http://www.mossyoak.com/forum/Topic37189-14-1.aspxI do it very similar. 60/40 pork to duck or goose. Only difference is I use prepared seasonings for the type of sausage Im making. Love those brats. Makes good potato sausage also.....Sat, 27 Sep 2008 08:42:28 GMTBlueDuckhttp://www.mossyoak.com/forum/Topic37189-14-1.aspxThis is my basic sausage recipe for duck/pork sausage<br><br>Take the meat off a Pork Shoulder<br>Get a Bowl of Duck Breasts (Ringnecks, Widgeon, Pintails)<br><br>Grind each meat separately and place in bowls<br><br>Get a new bowl and mix in 60% of the ground pork with 40% of the ground duck<br><br>Once the mixture is well mixed add the following seasonings to taste:<br><br>Sage<br>Black Pepper<br>Salt<br>Red Pepper<br>Diced Italian Parsley<br>Brown Sugar<br>Onion Powder<br>Garlic Powder<br>Roasted Garlic<br><br>Mix all again<br><br>Always a good idea to make a small patty and fry it up to check the seasoning before putting the entire batch in casings and finding out seasoning is off.<br><br>Once you have the seasoning down, simply roll out the batch and out in casings. Some Grinders have casing attachments or you can buy sausage stuffers from cabelas or harbor freight/northern tool<br><br>Buy the Natural Hog Casings (edible) so u can make Bratwurst Style or Argentine Style Sausages for Grilling. You can also skip the casings entirely and make breakfast style bulk sausage by just putting into aluminum foil and simply making logs. Freeze and put in fridge before you go to sleep. By the time to get to the duck blind to cook it, it will defrost just enough in your cooler to cut into patties and fry up<br><br><br>Enjoy!!<br><br>Fri, 06 Jun 2008 20:20:02 GMTjpg2esq