HOMEMADE DUCK OR GOOSE SAUSAGE SANDWICHES
Making sausage at home requires no special equipment and minimal culinary skills. In addition, making sausage out of waterfowl is easy and the recipe is delicious.
Provided by Scott Leysath
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Making sausage at home requires no special equipment and minimal culinary skills. The only gadget required is a food processor. If you don't have one, however, you can simply use a sharp chef's knife to turn whole waterfowl breast fillets into minced meat for sausage making.
DUCK SAUSAGE
Provided by Craig Claiborne
Categories dinner, project, main course
Time 1h
Yield 11 or 12 sausages
Number Of Ingredients 7
Steps:
- It is best to prepare these sausages one day in advance and refrigerate them until ready to cook.
- Cut away and reserve the meat from the ducks. There should be about 2 pounds of meat. Discard the bones and any fibrous membranes. Reserve 1/4 pound duck fat.
- Cut the duck meat into 1-inch cubes and put in a mixing bowl. Chop up the duck fat and add it and the thyme, bay leaf, allspice, salt and pepper. Blend well.
- If using a sausage stuffer, put half the duck mixture into the container of a food processor and blend until the mixture is slightly finer than hamburger. Repeat with the remainder. Combine the two batches and add the pistachios. Blend well in a bowl. Follow the manufacturer's instructions for filling the sausage casings. If using a meat grinder and stuffer, follow the manufacturer's instructions for stuffing the casings. When the filling has been added, pinch off the casing and tie a knot at each end. Tie a piece of string at 5- or 6-inch intervals. There should be 11 or 12 sausages. Wrap the sausages in clear plastic wrap and refrigerate overnight.
- To cook, cut off as many lengths of sausage as desired. Prick each sausage all over, forming pin-sized holes. Grill or broil the sausages, turning as necessary, about 15 minutes or until done. Or preheat the oven to 375 degrees. Place the sausages in a skillet and add 1/8 inch water. Bring the water to a boil on top of the stove and place the skillet in the oven. Bake 15 to 20 minutes, turning once, or until the sausages are done.
DUCK SAUSAGE
Provided by Food Network
Categories main-dish
Time 55m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- Add all ingredients except for the foie gras into a large bowl. Mix well. Roll out and add the foie gras to the center. Roll into a sausage. Cover using the duck skin for casing. Tie with butcher?s string to secure. Confit the duck sausage by cooking in duck fat in a very slow heat until cooked (about 25 minutes). Take out and roast in a roasting pan, in a preheated 350 degree oven, until golden brown and crispy.
- Wine Suggestion: River Bend, Russian River Valley, Pinot Noir, 1996
ESTOUFFAT WITH DUCK SAUSAGE
Provided by Florence Fabricant
Categories dinner, casseroles, one pot, main course
Time 2h15m
Yield Four servings
Number Of Ingredients 9
Steps:
- Place beans in bowl, cover with water to a depth of 2 inches and allow to soak at least 4 hours or overnight. Drain and rinse beans.
- Preheat oven to 300 degrees.
- In a heavy casserole slowly saute the salt pork or bacon until it is golden. Or heat the duck fat. Add duck sausage and saute until lightly browned. Remove duck sausage from the pan. Add onions and carrot to the pan and saute until onions are golden. Stir in the garlic.
- Add tomatoes, return beans to casserole and add bouquet garni. Add two cups water and several generous grindings of black pepper. Add two cups boiling water. Slice duck sausage into chunks 1 inch thick and add it.
- Cover casserole and place in oven. Bake for 2 hours. Remove bouquet garni, season to taste with salt and pepper and serve.
Nutrition Facts : @context http, Calories 731, UnsaturatedFat 23 grams, Carbohydrate 50 grams, Fat 38 grams, Fiber 12 grams, Protein 49 grams, SaturatedFat 12 grams, Sodium 1956 milligrams, Sugar 9 grams, TransFat 1 gram
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- Get out about 15 feet of hog casings and soak them in warm water. If you don’t trust your source, run water through them to check for punctures or weak spots.
- Make sure all your equipment is cold; freeze your grinder’s grinding plate and blades, and the bowl you will put the meat into for 30 minutes to an hour. Do the same for the meat and fat. When everything’s nice and cold, mix the meat and fat with the salt and all the dry spices.
- Grind it all through a very coarse plate; I use a 10 mm plate. Test the temperature of the mixture, and if it’s 35°F or colder, go ahead and grind it all again through a coarser die, like a 6 mm or thereabouts. If it’s warmer, put the mix back in the freezer to chill until it hits 35°F or cooler. (if you don't have a very coarse plate, grind half the mixture a second time through the finer, typically 4.5 mm plate. It's important to grind the meat twice.)
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