Cajun Smoked Duck Sausage
Cajun Smoked Duck Sausage

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, cajun smoked duck sausage. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Cajun Smoked Duck Sausage is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Cajun Smoked Duck Sausage is something which I’ve loved my whole life.

To begin with this recipe, we have to prepare a few components. You can cook cajun smoked duck sausage using 18 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Cajun Smoked Duck Sausage:
  1. Prepare Ingredients
  2. Make ready 2 1/2 lb duck meat
  3. Make ready 2 1/2 lb pork
  4. Take 1/2 lb pork fat
  5. Get 1/2 lb bacon
  6. Prepare 1/4 lb butter
  7. Take 2 cup onions, diced
  8. Take 1 cup celery, diced
  9. Prepare 1/2 cup green onions, diced
  10. Take 2 tbsp garlic, minced
  11. Make ready 1/2 cup port wine
  12. Get 1/4 cup cognac
  13. Take 1 tbsp thyme
  14. Take 1 tbsp cracked black pepper
  15. Prepare 1/2 cup parsley, chopped
  16. Get sea salt (about 2 tablespoon)
  17. Get cayenne pepper (about 1.5 tablespoon)
  18. Get 10 - 12 feet (35-38 mm) sausage casing
Steps to make Cajun Smoked Duck Sausage:
  1. Grind the duck, pork, pork fat, and bacon using the fine cutting blade of a meat grinder. Place in a bowl and set aside.
  2. In a sauté pan, melt the butter over medium-high heat. Sauté the onion, celery, green onion, and garlic until wilted.
  3. 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.
  4. Reduce the liquid to about half the volume. Mix in the thyme and black pepper. Remove from heat and allow to cool completely.
  5. Add the cooled veggies to the ground meat. Add the parsley, salt, and cayenne. Mix well by hand.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

So that is going to wrap this up with this special food cajun smoked duck sausage recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!