Cajun Smoked Duck Sausage. Learn how to make a Duck Sausage Shrimp Gumbo Recipe! Shrimp Etouffee Recipe - Spicy Creole/Cajun Shrimp Sauce on Rice - Frozen Shrimp Tips. Our smoky, healthy duck sausage is great for any meal of the day!

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 Have Cajun Smoked Duck Sausage using 18 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Cajun Smoked Duck Sausage

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

Sprinkle with cheese and chopped fresh parsley, if desired. Made with quality cuts of meat, taste the rich flavors packed with Cajun-style spice. Add to a non-stick skillet over medium heat. Add some gourmet Cajun kick to your jambalaya, gumbo or even a plain old bun.

Cajun Smoked Duck Sausage instructions

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..

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.