Duck and Cherry Sausage

Makes 15–18 sausages


  • 2 pounds diced boneless duck leg
  • 1 pound diced pork belly
  • 1 cup pitted and quartered tart cherries
  • 3 tablespoons fresh sage, chopped
  • 1 teaspoon fennel powder
  • 1/2 tablespoon white pepper
  • 3 tablespoons shallots, minced
  • 1 tablespoon garlic, minced
  • 2 tablespoons kosher salt
  • 1/4 cup cherry brandy
  • 15 feet of sausage casings


Rinse the sausage casings thoroughly under cold running water. Thoroughly combine the remaining ingredients in a large stainless steel mixing bowl. Cover with plastic wrap and refrigerate overnight. Run the sausage filling through a meat grinder using a medium die. Affix sausage stuffing attachment and fill the sausage casings, twisting them into four-inch links. Bring a large pot of salted water to a simmer and poach the sausages for 12 to 15 minutes or until a meat thermometer registers 145 degrees. Remove sausages from the water, drain and refrigerate. Brown the cooked sausages in a pan or on a grill before serving.