Cajun Smoked Duck Sausage
Cajun Smoked Duck Sausage

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, cajun smoked duck sausage. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Cajun Smoked Duck Sausage is one of the most favored of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Cajun Smoked Duck Sausage is something that I have loved my whole life. They are nice and they look fantastic.

Grind the duck, pork, pork fat, and bacon using the fine cutting blade of a meat grinder. Place in a bowl and set aside. In a sauté pan, melt the butter over medium-high heat.

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

Our links are packed with flavor - in fact, they have so much flavor that we had to start making larger links! If you compare these sausages to other links of "Cajun sausage", you'll find that ours tend to be quite a bit longer on average - all the better for you! Conecuh® Cajun style smoked sausage is extra spicy and is a great addition to Gumbo, Red Beans & Rice and your favorite Cajun dishes. Our Cajun style sausage selection includes a wide variety of meats and combinations for you to enjoy, many of them seasoned with authentic Cajun spices and cayenne pepper.

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.

Find chicken and jalapeno, fresh turkey, pork, alligator, green onion, and much more. Stir in tomatoes, broth, Cajun seasoning, pepper and contents of rice bags; bring to a boil. If desired, serve with hot sauce. Smoked Pork Tasso Ingredients Pork, Pork Tasso (Pork, Water, Salt, Sugar, Spices, Paprika, Garlic Powder, Sodium Nitrite), Water, Salt, Spices, Dextrose, Granulated Garlic, Smoke Powder, Sodium Erythorbate, Sodium Nitrite, Tri-Calcium Phosphate. While the sausage is browning, dice one bell pepper.

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