DUCK SAUSAGE

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Duck Sausage image

Provided by Craig Claiborne

Categories     dinner, project, main course

Time 1h

Yield 11 or 12 sausages

Number Of Ingredients 7

2 ready-to-cook ducks, about 6 pounds each (see note)
1/4 teaspoon crushed dried thyme
1/2 bay leaf, broken into small pieces and finely chopped
1/4 teaspoon allspice
Salt to taste, if desired
Freshly ground pepper to taste
1/2 cup shelled, blanched pistachios

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.

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