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Please can anyone help us. We have plenty of wild mallard left over from the shooting season & want to make duck sausages. What ratio of lean duck meat to minced pork fat to rusk should we start with. We intend to use some of Franco's own seasonings.
Any help for two sausage virgins would be appreciated.
Thanks

Hi Ref

I would suggest that you meats need to used at a 2 - 1 ratio of lean to fat
with rusk about 6.5%

Try this

55% Duck
25% Pork fat
3% Seasoning
6% Rusk
11% Water

Hope this helps

Regards
sausagemaker

If i were doing it, i'd use a sweet sauce too. Sweet sauces seem to go with duck for some reason. Perhaps some cranberry jelly or some orange marmalade or something mixed in. Not too much though.

Surely it's just GOT to be Hoi-Sin sauce

You re all making me hungry now I'm going for something to eat

Welcome to the forum REF.

I think the recipe here by Twoscoops might be a good recipe to try with duck.

Mhh yeah - hoi-sin would be good! But isn't hoi-sin just a sweet & sour plumb sauce?

Nooo....
Hoi-Sin is greater than the sum of it's parts

If you like Hoi Sin then try my Chinese Duck Sausage Recipe.
N.B. I never use rusk in any sausage but you can if you prefer it.

CLICK HERE

Thanks for all your advice. Our first go at making them was a simple recipe but worked a treat!!
Now we have some confidence who knows whats next.

Theese will keep for a while:

Wind dried duck sausages

This recipe is stolen from Oded Swartz' "Ultimate Preserving"

3 kg duck, boned but with the skin.
300 grams topside or rump from veal or pork
3 tbls sake or dry sherry
2-4 fresh chillies, chopped
1 tbls salt
4-5 star anises, seeds grinded
1 tsp sichuan pepper(this is the most lovely pepper. Buy it)
1 tsp fennelseeds, grinded
4 meters casings, preferably from lamb(ask Franco)
Some peanut oil

Marinade:

2 1/2 dl soy sause
4 tbls honny
3 cloves of garlic, chrushed
2 inches fresh ginger
1/2 tsp saltpeter(ask oddley about the exact amount of what cure)

1.

Have all the meat in a bowl. blend together the marinade, and pour it over the meat. Stir it well into the meat. Put it in the fridge for 24 hours, stir a couple of times.

2.

Grind the duckbreasts through the medium size plate, and the rest of the meat through the fine plate. Mix the mince with the rest of the igredienses, except the casings and the oil. Push the mix together in a new bowl. PPPPut in the fridge for 12 hours.

3.

Make 4 sausages, 4 inches long.

4.

Hang the sausages cool(6-8 degrees celsius), dark and airy for 4-5 weeks(or try Aris' biltong-box) or untill they have lost approx. 50% of their weight. Rub them with oil after 10 days.

I have never tried this myself.

You seem to have a similar supply as I have for game, so just a thought - I recently made duck sausages with roughly the same type of meat to fat ratio that was previously stated. However I also make sloe, damson and raspberry gin all of which have a fantastic spent fruit - try putting the spent fruit with your sausage for a truly yummy, if not slightly alcoholic taste. If you do not brew your own flavoured gin I am sure you know someone who does and ask them for the spent fruit when they come to decant the belly distending fluids - it's got to be worth a Lb or two of sausages?

Have you tried using the used sloe as snacks? They are a bit like raisins only a lot better! They don't hang around here to long!

Yep Sloes as snacks are yum - try covering them in melted chocolate to make them even yummier. My kids used to do this and give them away as Christmas presents, until dad tried a few! Last year a mate threw his spent sloes over the cottage wall and his two Labs ate them - needless to say he did not go out with his dogs on that day!

Sorry not a lot about sausages but interesting if you make your own flavoured gin!

Nothing to do with sausages,

Look what raisins can do to your dog http://www.dogbreedinfo.com/grapeandraisin.htm

Just in case you use them as treats for the dog!