Duck Sausage

Duck sausage is made from duck meat, pork and beef. Other poultry meats such as turkey or chicken breasts may be substituted for duck meat. Duck meat is lean so adding some pork helps to obtain a better texture.

Calories: 260

Servings: 10

Prep time: 2 hours

Cook time: 30 minutes

Nutritional information

Meats	Metric	US
duck meat	250 g	0.51 lb.
duck fat	100g	0.22 lb.
pork	400 g	0.88 lb.
beef	250 g	0.51 lb.

Ingredients per 1000g (1 kg) of meat

salt	18 g	3 tsp.
Cure #1	2.5 g	½ tsp.
pepper	2.0 g	1 tsp.
allspice	2.0 g	1 tsp.
coriander	2.0 g	1.tsp.
marjoram	1.0 g	1/2 tsp.
cold water	100 ml	⅜ cup

Instructions

Grind meats 3/16” plate (5 mm). Grind partially frozen fat through 1/8” (3 mm) plate. Refreeze and grind again.
Mix ground meats and fat with all ingredients adding 100 ml (1 cup) of cold water.
Stuff firmly into 32-36 mm hog casings. Leave in a continuous coil or make 1 foot (30 cm) links.
Hang on smokesticks and let it rest for one hour.
When sausages feel dry apply hot smoke 60-70º C (140-158º F) for about 120 minutes until brown color develops.
Poach at 80º C (176º F) until internal meat temperature reaches 160º F (72º C). This process will take about 30 minutes.
Shower with cold water for 5 minutes.
Keep in a refrigerator.

Available from Amazon

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

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