How to Prepare Tasty Cajun Smoked Duck Sausage

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Cajun Smoked Duck Sausage. Learn how to make a Duck Sausage Shrimp Gumbo Recipe! I hope you enjoy this Duck Sausage Shrimp Gumbo Recipe. Свернуть Ещё. Our smoky, healthy duck sausage is great for any meal of the day!

Cajun Smoked Duck Sausage A good number of them ended up in our freezer. Stir tomatoes and Cajun seasoning into sausage mixture. Add sausage mixture to fettuccine in Dutch oven; toss to combine. You can cook Cajun Smoked Duck Sausage using 18 ingredients and 9 steps. Here is how you cook that.

Ingredients of Cajun Smoked Duck Sausage

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

Sprinkle with cheese and chopped fresh parsley, if desired. This is a traditional Cajun-style (brown) jambalaya, chock full of smoked meats with nary a tomato in sight. Although Louisiana-style ingredients are Just don't use breakfast or Italian sausage—their sage and fennel flavors have no place in jambalaya. The Creole seasoning is all-purpose, so both.

Cajun Smoked Duck Sausage step by step

  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..

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. Cajun andouille sausage, one of the two main andouille varieties, is a common ingredient in Louisiana Cajun specialty dishes such as gumbo and jambalaya.

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