Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, cajun smoked duck sausage. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Great recipe for Cajun Smoked Duck Sausage. Last fall our boys bagged a huge amount of ducks. A good number of them ended up in our freezer and was taking up a lot of space.
Cajun Smoked Duck Sausage is one of the most favored of current trending foods in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Cajun Smoked Duck Sausage is something that I have loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can have cajun smoked duck sausage using 18 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Cajun Smoked Duck Sausage:
- Prepare Ingredients
- Take 2 1/2 lb duck meat
- Prepare 2 1/2 lb pork
- Take 1/2 lb pork fat
- Make ready 1/2 lb bacon
- Prepare 1/4 lb butter
- Prepare 2 cup onions, diced
- Take 1 cup celery, diced
- Prepare 1/2 cup green onions, diced
- Prepare 2 tbsp garlic, minced
- Take 1/2 cup port wine
- Get 1/4 cup cognac
- Prepare 1 tbsp thyme
- Get 1 tbsp cracked black pepper
- Prepare 1/2 cup parsley, chopped
- Get sea salt (about 2 tablespoon)
- Get cayenne pepper (about 1.5 tablespoon)
- Make ready 10 - 12 feet (35-38 mm) sausage casing
I also like Spanish chorizo, seasoned. This video will show you how to make a nice spicy (not hot!!) smoked Cajun sausage that is very popular where I live in south Louisiana. Stir tomatoes and Cajun seasoning into sausage mixture. Add sausage mixture to fettuccine in Dutch oven; toss to combine.
Steps to make Cajun Smoked Duck Sausage:
- Grind the duck, pork, pork fat, and bacon using the fine cutting blade of a meat grinder. Place in a bowl and set aside.
- 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. Return to the stove burner and ignite the cognac with a kitchen match and allow it to burn off.
- Reduce the liquid to about half the volume. Mix in the thyme and black pepper. Remove from heat and allow to cool completely.
- Add the cooled veggies to the ground meat. Add the parsley, salt, and cayenne. Mix well by hand.
- 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.
- 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.
- 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.
- 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.
Sprinkle with cheese and chopped fresh parsley, if desired. A smoked duck recipe with step-by-step instructions on how to smoke duck or goose at home. I need no other flavors in my life, but honey would be good, as would a Cajun rub, something vaguely Indian, chiles, French quatre epices, etc. This is a traditional Cajun-style (brown) jambalaya, chock full of smoked meats with nary a tomato in sight. Although Louisiana-style ingredients are Just don't use breakfast or Italian sausage—their sage and fennel flavors have no place in jambalaya.
So that’s going to wrap this up for this exceptional food cajun smoked duck sausage recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
