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Button Buck
Group: Forum Members
Last Login: 11/24/2009 4:38:47 PM
Posts: 26,
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This is my basic sausage recipe for duck/pork sausage
Take the meat off a Pork Shoulder
Get a Bowl of Duck Breasts (Ringnecks, Widgeon, Pintails)
Grind each meat separately and place in bowls
Get a new bowl and mix in 60% of the ground pork with 40% of the ground duck
Once the mixture is well mixed add the following seasonings to taste:
Sage
Black Pepper
Salt
Red Pepper
Diced Italian Parsley
Brown Sugar
Onion Powder
Garlic Powder
Roasted Garlic
Mix all again
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.
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
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
Enjoy!!
Mossy Oak ProStaff (Waterfowl)
Buck Gardner Game Calls ProStaff
8th Street Gang Hunt Club--Miami FL
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Button Buck
Group: Forum Members
Last Login: 8/14/2009 5:57:46 PM
Posts: 25,
Visits: 0
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| I 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.....
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