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Duck and Cherry Sausage

Makes 15–18 sausages

Ingredients

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

Directions

Directions
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.