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Duck/Geese Chilli Sausages

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    Hi All,

    I was previously asked about the recipe I use for geese or duck sausages so, I thought i would share it with you all in case you want to try it.

    I know its food but as it is waterfowl I thought I would post here however, if any op thinks it should be moved please do so.

    4.5lb Duck 

    1.4lb Pork Back Fat

    1lb Rusk - 2lb Water

    2 Table spoons salt

    1 Table spoon of Black pepper 

    3 Table spoons Sage

    20 Juniper Berries

    2 Table Spoons Of Demerara 

    2 Large hot chillies (add to taste)

    2 Red onions

    8 Cloves of garlic 

    2 Table spoons of fennel

    1/2 Cup Malt Beer

    Stage 1 - Mince the meat and the fat then mix together by hand in a bowl 

    Stage 2 - Put onions chillies etc through the mincer 

    Stage 3 - Add all ingredients (Except malt Beer)  to the mix and knead by hand to get an even mix

    Stage 4 - Put it back through the mincer with a smaller chopping plate

    Stage 5 - Add Malt Beer and knead until you have a binary mix sticking to your hand and looking like sausage meat.

    Stage 6 - Fill your skins and tie 

    stage 7 - leave out to rest for an hour 

    Stage 8 - Place in fridge to dry for 24 hours

    Stage 9 - Eat or place in freezer etc 

    I believe they will last in the fridge for a week and around a year in the freezer.. 




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    On 08/11/2018 at 22:08, WelshAndy said:

    Hi Terry thanks for sharing. 


    Where do you buy your skins?





    Hi Andy,

    I order mine from Longs Packaging, But may places will supply and deliver online etc i just have standard Hog Skins.

    All the best 


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