It’s hunting season and I have some duck breasts left from last season. One of my hunting partners will happily sit in the blind all afternoon but when we get home, he hands me his birds. I told him the other day I was about to do a batch of sausage. “When you can get it to taste like Jimmy Dean, I’ll eat it.” Challenge accepted.
I cut duck with pork 50/50, not counting fat. Here we have two pounds of duck breast, two pounds of pork butt and a pound of pork belly. I couldn’t find any back fat, so the butcher marked down a pack of fatty belly for me.
5 tsp salt
1/3 cup parsley
2 tsp rubbed sage
2 tsp dry thyme
1 1/2 tsp bp
1 1/2 tsp crushes red pepper
1 1/2 tsp ground coriander
First grind on medium plate, onto the tray and back in the freezer.
Second grind half on the medium plate and half on the fine plate.
I’m pretty happy with the flavor. Very reminiscent of Jimmy Dean. The downside is that duck on the second grind changes texture. More hotdog than sausage. I’m still going to eat the heck out of it. Plated shot tomorrow.
I cut duck with pork 50/50, not counting fat. Here we have two pounds of duck breast, two pounds of pork butt and a pound of pork belly. I couldn’t find any back fat, so the butcher marked down a pack of fatty belly for me.
5 tsp salt
1/3 cup parsley
2 tsp rubbed sage
2 tsp dry thyme
1 1/2 tsp bp
1 1/2 tsp crushes red pepper
1 1/2 tsp ground coriander
First grind on medium plate, onto the tray and back in the freezer.
Second grind half on the medium plate and half on the fine plate.
I’m pretty happy with the flavor. Very reminiscent of Jimmy Dean. The downside is that duck on the second grind changes texture. More hotdog than sausage. I’m still going to eat the heck out of it. Plated shot tomorrow.
