Duck Sausages


Preparation info

  • Makes


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


Appears in

The Duck Cookbook

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