Duck Sausage

A number of these lovely’s are currently drying in the fridge and then a few will be heading into the smoker, plans for at least one meal of simmers in a beer/crout, and not sure what the others will be used for but for sure I will have to share a few bites with some dear friends of mine.. A huge thank you goes out to big brother for helping me figure out the fat percents as my books were all over the place, looks like not that many folks make duck. From what I can see for breast meat, you need to be looking at least 20 percent, I used pork fat..  Let me tell ya, those test patties were devoured with delight.. So the one below is in a 3/4th inch casing and its right around a foot long, it will make a smaller but still fairly typical type garlic sausage when sliced up.2010-04-21 2010-04-21 044 001 (600x450)

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5 Responses to Duck Sausage

  1. Anita says:

    Can I come and just love with you for a month – I will be your willing slave as long as you teach me something new every day 🙂

  2. Anita says:

    Well I do love you but I meant LIVE!

  3. Deb Weyrich-Cody says:

    Ooo, you’re making me hungry just thinking about these beauties; and, speaking of beauty, that’s one gorgeous cutting board you have there!! Is that walnut that it’s made of? LOVE the grain pattern!: )

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