How to make it

  • Cut duck and backfat into pieces your grinder will be able to handle.
  • Crush garlic and add to meat and fat
  • Add all remaining except breadcrumbs and casings
  • Let sit refrigerated overnight.
  • Grind meat and backfat together on coarse setting.
  • Add breadcrumbs and mix thoroughly.
  • Take a small sample and pan fry it to taste for seasoning.
  • Adjust as necessary.
  • Stuff meat into casings, tie and store.
  • These keep well parboiled, and can then be baked, grilled, or sauteed.

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Reviews & Comments 3

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  • aurin 5 years ago
    New to this community, but wanted to say that I happened upon this recipe via google and tried it. Thank you for posting it, because it is fantastic. What a great recipe.
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  • vino4dino 6 years ago
    Sounds excellent!!! I just made duck sausage two nights ago. Next time I'll try this. I like the blueberry idea.
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  • cookingforfun 6 years ago
    can't wait to try this one
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