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Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, cajun smoked duck sausage. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Learn how to make a Duck Sausage Shrimp Gumbo Recipe! I hope you enjoy this Duck Sausage Shrimp Gumbo Recipe. Свернуть Ещё. Smoked sausage, mushrooms and Worcestershire sauce here do a beautiful job here!
Cajun Smoked Duck Sausage is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Cajun Smoked Duck Sausage is something which I’ve loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can have cajun smoked duck sausage using 18 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Cajun Smoked Duck Sausage:
- Take Ingredients
- Take 2 1/2 lb duck meat
- Get 2 1/2 lb pork
- Prepare 1/2 lb pork fat
- Take 1/2 lb bacon
- Make ready 1/4 lb butter
- Prepare 2 cup onions, diced
- Prepare 1 cup celery, diced
- Prepare 1/2 cup green onions, diced
- Prepare 2 tbsp garlic, minced
- Take 1/2 cup port wine
- Prepare 1/4 cup cognac
- Make ready 1 tbsp thyme
- Get 1 tbsp cracked black pepper
- Get 1/2 cup parsley, chopped
- Take sea salt (about 2 tablespoon)
- Get cayenne pepper (about 1.5 tablespoon)
- Take 10 - 12 feet (35-38 mm) sausage casing
Sprinkle with cheese and chopped fresh parsley, if desired. Traditional Cajun sausage made fresh and smoked daily. Try our andouille, pork, chicken, deer, and elk sausages! Stories of Louisiana cooking have you mouth watering?
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.
Let us help; we've spent decades perfecting traditional Cajun cuisine. 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. Add some gourmet Cajun kick to your jambalaya, gumbo or even a plain old bun.
So that’s going to wrap this up for this special food cajun smoked duck sausage recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
