- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Duck Sausage Recipes
Posted on 10/1/15 at 2:13 pm to staugslugga
Posted on 10/1/15 at 2:13 pm to staugslugga
Ingredients
4 pounds ground boneless and skinless goose breast fillets (8 cups, firmly packed)
1 pound ground pork or beef with 20 percent fat content
2 tablespoons Morton Tender Quick Home Meat Cure (measured precisely)
1/3 cup fresh garlic, minced
1/4 cup coarse ground black pepper
2 tablespoons water
1 tablespoon red pepper flakes
2 teaspoons mustard seed
2 teaspoons kosher salt
Directions
Step 1. Combine the ground meats in a large bowl made of glass, stainless steel, or plastic (avoid using aluminum). Sprinkle the Morton Tender Quick cure over the mixture, add the remaining ingredients, and mix very well to ensure that the cure is evenly distributed. When mixed thoroughly, the meat should be a little sticky.
Step 2. Cover the bowl and place it in the refrigerator for 48 hours. Every 12 hours, mix the meat thoroughly, then cover it and place it back in the refrigerator.
Step 3. Stuff the shite out of it...
Step 4. Arrange sausage logs on a rack above a baking sheet (to catch any drippings) in a preheated 200-degree oven or smoker. Cook for about 6 to 8 hours, until the internal temperature at the center reads 160 degrees.
Step 5. Allow the meat to cool completely before slicing. When wrapped in butcher paper and vacuum-packed, summer sausage can be refrigerated for up to 2 weeks or frozen for up to a year.
4 pounds ground boneless and skinless goose breast fillets (8 cups, firmly packed)
1 pound ground pork or beef with 20 percent fat content
2 tablespoons Morton Tender Quick Home Meat Cure (measured precisely)
1/3 cup fresh garlic, minced
1/4 cup coarse ground black pepper
2 tablespoons water
1 tablespoon red pepper flakes
2 teaspoons mustard seed
2 teaspoons kosher salt
Directions
Step 1. Combine the ground meats in a large bowl made of glass, stainless steel, or plastic (avoid using aluminum). Sprinkle the Morton Tender Quick cure over the mixture, add the remaining ingredients, and mix very well to ensure that the cure is evenly distributed. When mixed thoroughly, the meat should be a little sticky.
Step 2. Cover the bowl and place it in the refrigerator for 48 hours. Every 12 hours, mix the meat thoroughly, then cover it and place it back in the refrigerator.
Step 3. Stuff the shite out of it...
Step 4. Arrange sausage logs on a rack above a baking sheet (to catch any drippings) in a preheated 200-degree oven or smoker. Cook for about 6 to 8 hours, until the internal temperature at the center reads 160 degrees.
Step 5. Allow the meat to cool completely before slicing. When wrapped in butcher paper and vacuum-packed, summer sausage can be refrigerated for up to 2 weeks or frozen for up to a year.
Popular
Back to top
Follow TigerDroppings for LSU Football News