Name: Duck Sausages
Yield: Makes 12 link sausages about ¾ inch thick and 5 inches long (using hog casings), or four 12-inch-long 2-inch-thick sausages (using beef middles)
Ingredients: 1 pound fatback, rind removed, chopped coarse to yield about 1 cup); 2 teaspoons salt; 4 slices dense-crumb white bread, crusts removed; 1 teaspoon finely chopped fresh thyme, or ½ teaspoon dried; 2 large cloves garlic, peeled, chopped fine, and crushed to a paste with the side of a chefs’ knife; 6 ounces chicken and/or duck livers (about 3); 2 large eggs; ¼ teaspoon ground nutmeg; ½ teaspoon ground ginger; 12 duck legs or the equivalent, per page 107 (4 pounds meat total); 7 feet of hog casings, or 4 feet of beef middles; ½ teaspoon ground cloves; ⅔ cup milk; 2 teaspoons freshly ground black pepper; 2 tablespoons olive oil, or more as needed

Preparation info

Makes
12
link sausages about ¾ inch thick and 5 inches long (using hog casings) (using beef middles)

Difficulty
Easy

Appears in

The Duck Cookbook

By James Peterson

Published 2003

About

When the collection of duck legs in my freezer gets out of hand, I make a simple version of duck sausages. The only part of the process that might be tricky is tracking down the right sausage casings and the fatback (unsmoked fatty bacon), both of which may have to be special-ordered by your butcher or from a mail-order source.

With a food processor or meat grinder, I just grind the meat from the duck legs with fatback and, if I want to stretch the duc