Duck Sausages

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

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

Ingredients

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Ingredients

Method