www.sausagemaking.org

Hi All,

Found this whilst browsing, sound nice, but I don't know about the plastic wrap "Casing". http://www.paula-wolfert.com/recipes/duck_sausage.html


Enjoy


Richard

Sounds nice, but I'd be inclined to either use foil or a beef runner, and skin it before browning. (I've not seen many classical French recipes with the word "plastic" in them )

Looks like a coarse ground pate, that you slice and fry, instead of spread.

An up-up-up town version of scrapple if you will.

mmmm...scrapple fried in duck fat