Cajun Smoked Duck Sausage is the nomero uno that appears to many people’s mind when it arrives to a comfort dish. Today, we will provide you procedures on serving a delicious Cajun Smoked Duck Sausage.
We hope you got benefit from reading it, now let’s go back to cajun smoked duck sausage recipe. To make cajun smoked duck sausage you only need 18 ingredients and 9 steps. Here is how you achieve it.
Firstly, here are the ingridients that you should ready to make Cajun Smoked Duck Sausage:
- Take of Ingredients.
- Get 2 1/2 lb of duck meat.
- Take 2 1/2 lb of pork.
- Prepare 1/2 lb of pork fat.
- Take 1/2 lb of bacon.
- You need 1/4 lb of butter.
- You need 2 cup of onions, diced.
- Provide 1 cup of celery, diced.
- You need 1/2 cup of green onions, diced.
- You need 2 tbsp of garlic, minced.
- Use 1/2 cup of port wine.
- Provide 1/4 cup of cognac.
- Prepare 1 tbsp of thyme.
- Take 1 tbsp of cracked black pepper.
- Take 1/2 cup of parsley, chopped.
- Use of sea salt (about 2 tablespoon).
- Prepare of cayenne pepper (about 1.5 tablespoon).
- Use 10 of – 12 feet (35-38 mm) sausage casing.
After preparing the ingridients, now we are set to make our yummy 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. Made with quality cuts of meat, taste the rich flavors packed with Cajun-style spice. Add to a non-stick skillet over medium heat. I always make it with large shrimp and smoked sausage. By the way, I like to use Andouille sausage.
Recipe : Cajun Smoked Duck Sausage
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