Toulouse Style Duck Sausage

[woodsman416]

I have a friend that works at a high end shooting preserve. Doctor and lawyer types go there and pay $600 dollars each to shoot ducks thrown from a tower. Most of the meat goes to waste so I asked him to get me some to make sausage with.



8 lbs duck meat, 2 lbs pork fat, white wine, kosher salt, black pepper, minced garlic, nutmeg.


Mix it up.

No pic but grind it up.


Stuff it up. In hog casings.


Twist it up.


Cook it up. This is a fresh sausage so it doesn't get smoked. First brown it in on all sides in a frying pan, then bake it at 3.50 degrees for 30 minutes.


Eat it up!

[SkFarm25]

wow that looks soo good! I should do this with a couple of my older ducks since the meat will be a little on the tough side, never thought of making sausage with em. You wouldn't happen to know exactly how much wine salt, pepper ect would you, I definitely need to try this!

[nytrapper23]

Man that looks good.

[patricimo54]

Looks really good Ken and thanks for the recipe.

[woodsman416]

Apr 27, 2014 9:30:10 GMT -5 SkFarm25 said:

wow that looks soo good! I should do this with a couple of my older ducks since the meat will be a little on the tough side, never thought of making sausage with em. You wouldn't happen to know exactly how much wine salt, pepper ect would you, I definitely need to try this!

Sure do. Here's what you need . I made twice as much so I just doubled up the quantities.

4 pounds duck or goose meat
1 pound pork fat
1/2 cup white wine
2 1/2 tbl spoons kosher salt
1 tsp instacure #1
2 tbl spoons chopped fresh garlic
2 tbl spoons ground black pepper
1 whole nutmeg, freshly grated
hog casings.
You want to use only the course die on your grinder. I ran it through twice. Toulouse sausage should have an almost chunky bite.

[cbul]

What is instacure #1 ?

Looks fantastic.......makes me want to dust off the old Wingmaster.

[woodsman416]

May 9, 2014 21:21:55 GMT -5 cbul said:

What is instacure #1 ?

Looks fantastic.......makes me want to dust off the old Wingmaster.

Instacure #1 is a curing salt I use in all the sausages I make. If you buy premeasured seasoning kits for sausage or jerky it's already in the mix.

www.sausagemaker.com/11200instacureand153no15lbs.aspx

[farmertrappe]

Man that looks good, I've man some goose and duck sausage both and was happy with the results. Thanks for sharing, I will try this out in the fall.