Cajun Smoked Duck Sausage
Cajun Smoked Duck Sausage

Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, cajun smoked duck sausage. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Cajun Smoked Duck Sausage is one of the most favored of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Cajun Smoked Duck Sausage is something which I’ve loved my entire life. They are fine and they look wonderful.

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To get started with this particular recipe, we must prepare a few ingredients. You can have cajun smoked duck sausage using 18 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Cajun Smoked Duck Sausage:
  1. Make ready Ingredients
  2. Prepare 2 1/2 lb duck meat
  3. Take 2 1/2 lb pork
  4. Take 1/2 lb pork fat
  5. Make ready 1/2 lb bacon
  6. Prepare 1/4 lb butter
  7. Prepare 2 cup onions, diced
  8. Take 1 cup celery, diced
  9. Make ready 1/2 cup green onions, diced
  10. Prepare 2 tbsp garlic, minced
  11. Prepare 1/2 cup port wine
  12. Make ready 1/4 cup cognac
  13. Prepare 1 tbsp thyme
  14. Take 1 tbsp cracked black pepper
  15. Take 1/2 cup parsley, chopped
  16. Take sea salt (about 2 tablespoon)
  17. Get cayenne pepper (about 1.5 tablespoon)
  18. Get 10 - 12 feet (35-38 mm) sausage casing

In a sauté pan, melt the butter over medium-high heat. Sauté the onion, celery, green onion, and garlic until wilted. Remove from heat and add the port and cognac.. Or, add to any of Zatarain's Rice Mixes for a fast and flavorful one-pot meal.

Steps to make Cajun Smoked Duck Sausage:
  1. Grind the duck, pork, pork fat, and bacon using the fine cutting blade of a meat grinder. Place in a bowl and set aside.
  2. In a sauté pan, melt the butter over medium-high heat. Sauté the onion, celery, green onion, and garlic until wilted.
  3. Remove from heat and add the port and cognac. Return to the stove burner and ignite the cognac with a kitchen match and allow it to burn off.
  4. Reduce the liquid to about half the volume. Mix in the thyme and black pepper. Remove from heat and allow to cool completely.
  5. Add the cooled veggies to the ground meat. Add the parsley, salt, and cayenne. Mix well by hand.
  6. To check the seasoning, take a small ball of the sausage and form a patty. Fry until no longer pink. Allow to cool and taste. Adjust seasonings accordingly.
  7. Stuff into sausage casings using the sausage attachment of a meat grinder. TIP: if you don't feel like stuffing your own sausage, you local butcher will probably do it for you for a nominal fee.
  8. Smoke the sausages at a temperature of 175°F until the internal temperature is 160°F. You can serve right away or vacuum pack and freeze until later and just warm up on the grill.
  9. TIP: a standard package of casings is usually enough for 50 feet of sausage. If you have leftover casings, do not freeze them. That well weaken them and make them prone to tearing. Drain them, and repack them with sea salt and store in the refrigerator. They will last forever. Natural casings aren't expensive but I just hate to waste anything.

Chaurice sausage is part of Cajun and Creole cooking of the deep south. The word chaurice sounds like the French derivation of the Spanish "chorizo" and as far as I can make out it a originally arrived in the Louisiana with the Spanish settlers. Our Cajun style sausage selection includes a wide variety of meats and combinations for you to enjoy, many of them seasoned with authentic Cajun spices and cayenne pepper. Find chicken and jalapeno, fresh turkey, pork, alligator, green onion, and much more. Our award-winning Cajun sausages are made fresh and smoked daily.

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