Duck Sausage

U.S.

Metric

Ingredients

Procedure

6 lb

3 kg

Boneless duck meat and fat

1.

Cut the meat and fat into cubes small enough to fit

2 tbsp

30 g

Salt

into the grinder. Chill thoroughly.

2 tsp

10 mL

Quatre epices

2.

Grind the meat once with the medium die.

6 oz

185 g

Pine nuts, toasted, or pistachios, blanched and peeled

3.

Mix the salt, spices, nuts, and sun-dried tomatoes.

6 oz

185 g

Marinated sun-dried tomatoes, drained and chopped

Add to the ground meat and mix thoroughly by hand.

12 tsp

2 mL

Dried thyme

4.

Stuff into small hog casings.

Continue reading here: Boudin Blanc White Sausage

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