Recipe of Any-night-of-the-week Cajun Smoked Duck Sausage

Cajun Smoked Duck Sausage.

Hello everybody, it is Louise, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, cajun smoked duck sausage. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Cajun Smoked Duck Sausage is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It's simple, it is quick, it tastes yummy. They're nice and they look fantastic. Cajun Smoked Duck Sausage is something which I've loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can cook cajun smoked duck sausage using 18 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Cajun Smoked Duck Sausage:

1. {Take of Ingredients.
2. {Take of duck meat.
3. {Take of pork.
4. {Prepare of pork fat.
5. {Make ready of bacon.
6. {Prepare of butter.
7. {Make ready of onions, diced.
8. {Prepare of celery, diced.
9. {Get of green onions, diced.
10. {Take of garlic, minced.
11. {Get of port wine.
12. {Take of cognac.
13. {Prepare of thyme.
14. {Take of cracked black pepper.
15. {Prepare of parsley, chopped.
16. {Prepare of sea salt (about 2 tablespoon).
17. {Get of cayenne pepper (about 1.5 tablespoon).
18. {Take of - 12 feet (35-38 mm) sausage casing.

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..

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