Cajun Smoked Duck Sausage. Great recipe for Cajun Smoked Duck Sausage. Last fall our boys bagged a huge amount of ducks. A good number of them ended up in our freezer and was taking up a lot of space.

Smoked Sausage Cajun Dirty Brown Rice, Cajun Smoked Sausage Alfredo, Smoked Sausage Muffin Pizzas With Cheddarwurst® Smoked Sausage. Smoked sausage, mushrooms and Worcestershire sauce here do a beautiful job here! They create the most amazing Cajun Chicken Pasta dish inside I used smoked sausage in this Cajun chicken pasta recipe. You can have Cajun Smoked Duck Sausage using 18 ingredients and 9 steps. Here is how you cook it.

Ingredients of Cajun Smoked Duck Sausage

You need of Ingredients.
You need 2 1/2 lb of duck meat.
You need 2 1/2 lb of pork.
Prepare 1/2 lb of pork fat.
It's 1/2 lb of bacon.
It's 1/4 lb of butter.
Prepare 2 cup of onions, diced.
It's 1 cup of celery, diced.
You need 1/2 cup of green onions, diced.
It's 2 tbsp of garlic, minced.
You need 1/2 cup of port wine.
You need 1/4 cup of cognac.
Prepare 1 tbsp of thyme.
Prepare 1 tbsp of cracked black pepper.
It's 1/2 cup of parsley, chopped.
Prepare of sea salt (about 2 tablespoon).
It's of cayenne pepper (about 1.5 tablespoon).
It's 10 of - 12 feet (35-38 mm) sausage casing.

First, they cook the sausage and then they smoke it. They make it from ground pork, turkey. This video will show you how to make a nice spicy (not hot!!) smoked Cajun sausage that is very popular where I live in south Louisiana. A smoked duck recipe with step-by-step instructions on how to smoke duck or goose at home.

Cajun Smoked Duck Sausage step by step

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. Sauté the onion, celery, green onion, and garlic until wilted..
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..
Reduce the liquid to about half the volume. Mix in the thyme and black pepper. Remove from heat and allow to cool completely..
Add the cooled veggies to the ground meat. Add the parsley, salt, and cayenne. Mix well by hand..
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..
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..
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..
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..

This recipe works with wild or farmed waterfowl. Those who know their way around a smoker know that fat is a critical element in the process. Fat absorbs the smoke's flavor better than the meat itself. Very similar to our all-time favorite Chicken Lazone, but with smoked sausage. Or, add to any of Zatarain's Rice Mixes for a fast and flavorful.