Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, cajun smoked duck sausage. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Our smoky, healthy duck sausage is great for any meal of the day! Maple Leaf Farms' fully cooked Great recipe for Cajun Smoked Duck Sausage. Last fall our boys bagged a huge amount of ducks.
Cajun Smoked Duck Sausage is one of the most favored of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Cajun Smoked Duck Sausage is something which I have loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. 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:
- Prepare Ingredients
- Get 2 1/2 lb duck meat
- Take 2 1/2 lb pork
- Take 1/2 lb pork fat
- Prepare 1/2 lb bacon
- Prepare 1/4 lb butter
- Prepare 2 cup onions, diced
- Take 1 cup celery, diced
- Make ready 1/2 cup green onions, diced
- Get 2 tbsp garlic, minced
- Prepare 1/2 cup port wine
- Prepare 1/4 cup cognac
- Make ready 1 tbsp thyme
- Get 1 tbsp cracked black pepper
- Take 1/2 cup parsley, chopped
- Make ready sea salt (about 2 tablespoon)
- Make ready cayenne pepper (about 1.5 tablespoon)
- Make ready 10 - 12 feet (35-38 mm) sausage casing
Stories of Louisiana cooking have you mouth watering? Let us help; we've spent decades perfecting traditional Cajun cuisine. Stir tomatoes and Cajun seasoning into sausage mixture. Add sausage mixture to fettuccine in Dutch oven; toss to combine.
Instructions 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. Or, add to any of Zatarain's Rice Mixes for a fast and flavorful. Add some gourmet Cajun kick to your jambalaya, gumbo or even a plain old bun. Made with quality cuts of meat, taste the rich flavors packed with Cajun-style spice. Add to a non-stick skillet over medium heat.
So that’s going to wrap this up with this special food cajun smoked duck sausage recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
