Spiced duck-neck sausages with celeriac, mustard and horseradish

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By Christine Manfield

Published 1999

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These sausages are time-consuming to make, I must admit, but their flavour is unparalleled and the final result is worth every bit of effort you put in. You need to start two days before you want to serve the sausages. I have referred here to the recipe for Five-spice Duck and Shiitake Mushroom Pies for the duck meat needed for the stuffing. Seek out a speciality poultry supplier for the duck-neck skins used as the sausage casing.