Cajun Smoked Duck Sausage
Cajun Smoked Duck Sausage

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, cajun smoked duck sausage. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Cajun Smoked Duck Sausage is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Cajun Smoked Duck Sausage is something that I have loved my entire life. They are nice and they look wonderful.

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

The ingredients needed to make Cajun Smoked Duck Sausage:
  1. Get Ingredients
  2. Prepare 2 1/2 lb duck meat
  3. Prepare 2 1/2 lb pork
  4. Prepare 1/2 lb pork fat
  5. Make ready 1/2 lb bacon
  6. Prepare 1/4 lb butter
  7. Get 2 cup onions, diced
  8. Get 1 cup celery, diced
  9. Get 1/2 cup green onions, diced
  10. Make ready 2 tbsp garlic, minced
  11. Prepare 1/2 cup port wine
  12. Take 1/4 cup cognac
  13. Take 1 tbsp thyme
  14. Get 1 tbsp cracked black pepper
  15. Make ready 1/2 cup parsley, chopped
  16. Prepare sea salt (about 2 tablespoon)
  17. Take cayenne pepper (about 1.5 tablespoon)
  18. Make ready 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.

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