Duck sausages?

bluesclues

bluesclues

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Anyone here make sausages out of duck meat?

Having never made sausages before, does duck sausage taste good or can it be made to taste any way you want with spices?

I really enjoy mallards and wood ducks all season but, really don't like the taste of late season bluebills, reds or cans.

I am hoping that making late season divers into sausage will make them tasty?

Thanks for any advice.
 
I plan on doing it this season. My buddy did it last season with both goose and duck, he said he used a 50/50 blend, also made pepperettes and it turned ok really good. I guess alot also depends on what you blend it with, pork quality and spices.
 
Our local butcher made 2 different sausages from goose breast for one of the outfitters here. He made I believe a maple and a breakfast sausage. One was not too bad but the other was ground too fine and I didn't like it at all. I don't remember which was which. The last couple years they've been making a goose hamburger which I really like. The butcher has his 11 secret herbs and spices he uses and adds 30% beef to the mixture. I've eaten more goose since last fall than I ever have any year previously. The butcher works with 30 lb batches but I'm sure you could do some experimenting with smaller batches and use primarily duck and come up with something you'd like. The goose hamburger is very good. Another tip is to cook the patties frozen.
 
i mix with some fresh pork belly, about 30/70 (30 prk belly and 70 duck or goose)
i cut belly into strips and semi freeze in freezer and put through the grinder in the coarse die.
trick is to keep the fat as cold and icy as possible so it doesn't smear.
than grind the duck/ goose legs or breast in the fine die.
total weight of meat is 5lb.

35 gram salt

2gram fennel seeds toasted and crushed.
35 gram paprika
6gram cayan pepper add more if you like it hotter
5 gram pink salts (cure #2)
1gram mace
40 gram dextrose optinal
25 gram milk powder (acts as binder so the texture wont be grainy)
1gram ascorbic acid aka vit C - optinal.
1/3 liter cold water.

mix all spices in the cold water to make slurry and mix into the meat.
stuff into pepperette casings or whatever casing you have on hand and let set in fridge for 24 hrs.
next day put in smoker on low heat with no smoke just to let them become dry and tacky, about 1 hours.

turn on smoke and turn up heat a bit and let them go up slowly to about 155f internally.
once they reach 155 allow to cool.
Enjoy. this is just one recipe i use but there are so many goose and duck sausage recipe available.
 
We get the butcher to do hams and sausage and pepperettes for us with goose. They all come out great. No funky taste what so every.
 
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