Easiest Way to Prepare Award-winning Cajun Smoked Duck Sausage

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, cajun smoked duck sausage. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Cajun Smoked Duck Sausage is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Cajun Smoked Duck Sausage is something that I’ve loved my entire life.

Learn how to make a Duck Sausage Shrimp Gumbo Recipe! I hope you enjoy this Duck Sausage Shrimp Gumbo Recipe. Cajun Smoked Duck Sausage Recipe by King-Crimson. Great recipe for Cajun Smoked Duck Sausage.

To get started with this recipe, we must prepare a few components. You can cook cajun smoked duck sausage using 18 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Cajun Smoked Duck Sausage:

1. Prepare Ingredients
2. Take 2 1/2 lb duck meat
3. Get 2 1/2 lb pork
4. Make ready 1/2 lb pork fat
5. Take 1/2 lb bacon
6. Prepare 1/4 lb butter
7. Make ready 2 cup onions, diced
8. Take 1 cup celery, diced
9. Prepare 1/2 cup green onions, diced
10. Get 2 tbsp garlic, minced
11. Take 1/2 cup port wine
12. Make ready 1/4 cup cognac
13. Prepare 1 tbsp thyme
14. Make ready 1 tbsp cracked black pepper
15. Make ready 1/2 cup parsley, chopped
16. Prepare sea salt (about 2 tablespoon)
17. Prepare cayenne pepper (about 1.5 tablespoon)
18. Prepare 10 - 12 feet (35-38 mm) sausage casing

First, they cook the sausage and then they smoke it. They make it from ground pork, turkey. Or, add to any of Zatarain's Rice Mixes for a fast and flavorful. Traditional Cajun sausage made fresh and smoked daily.

Instructions to make Cajun Smoked Duck Sausage:

1. Grind the duck, pork, pork fat, and bacon using the fine cutting blade of a meat grinder. Place in a bowl and set aside.
2. In a sauté pan, melt the butter over medium-high heat. Sauté the onion, celery, green onion, and garlic until wilted.
3. Remove from heat and add the port and cognac. Return to the stove burner and ignite the cognac with a kitchen match and allow it to burn off.
4. Reduce the liquid to about half the volume. Mix in the thyme and black pepper. Remove from heat and allow to cool completely.
5. Add the cooled veggies to the ground meat. Add the parsley, salt, and cayenne. Mix well by hand.
6. To check the seasoning, take a small ball of the sausage and form a patty. Fry until no longer pink. Allow to cool and taste. Adjust seasonings accordingly.
7. Stuff into sausage casings using the sausage attachment of a meat grinder. TIP: if you don't feel like stuffing your own sausage, you local butcher will probably do it for you for a nominal fee.
8. Smoke the sausages at a temperature of 175°F until the internal temperature is 160°F. You can serve right away or vacuum pack and freeze until later and just warm up on the grill.
9. TIP: a standard package of casings is usually enough for 50 feet of sausage. If you have leftover casings, do not freeze them. That well weaken them and make them prone to tearing. Drain them, and repack them with sea salt and store in the refrigerator. They will last forever. Natural casings aren't expensive but I just hate to waste anything.

Or, add to any of Zatarain's Rice Mixes for a fast and flavorful. Traditional Cajun sausage made fresh and smoked daily. Try our andouille, pork, chicken, deer, and elk sausages! Stories of Louisiana cooking have you mouth watering? Let us help; we've spent decades perfecting traditional Cajun cuisine.

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