Wayne Gisslen

Duck Sausage

Preparation info
  • Yield:

    6

    lb
    Appears in
    Professional Cooking: 10th Edition
    Professional Cooking

    By Wayne Gisslen

    Published 2025

    • About

    Ingredients

    U.S. METRIC INGREDIENTS

    Method

    1. Cut the meat and fat into cubes small enough to fit into the grinder. Chill thoroughly.
    2. Grind the meat once with the medium die.
    3. Mix the salt, spices, nuts, and sun-dried tomatoes. Add to the ground meat and mix thoroughly.
    4. Stuff into small hog casings.

    Per 1 ounce (28.35 g): Calories, 160; Protein, 3 g; Fat, 17 g (91% cal.); Cholesterol, 25 mg; Carbohydrates, 1 g; Fiber, 0 g; Sodium, 160 mg.