www.sausagemaking.org

I thought I would share this recipe as it has been my favourite so far. It came about because I had left over duck once I had removed the breast meat for another dish, which is why the quantities are so small.

It is a rather extravagant sausage here, as duck can be difficult to get hold of and expensive, but I thought they were well worth it, and with my new found knowledge I am keen to experiment and improve on this one. I also thought putting it on here was a good way of logging what I did otherwise every time I go to make a new batch of sausages I end up starting from scratch!

Duck and pistachio sausages

2 duck legs (approx 350g meat, once bones removed)
250g pork belly (no rind, minced)
60g breadcrumbs
30ml brandy
60g pistachios chopped
5g salt
pepper to taste

Mix all the ingredients together and stuff!

I got the idea for this from this recipe:

http://www.masterchef.com.au/grilled-duck-breast-with-a-confit-duck-neck-sausage%20.htm

But added more brandy and took out the pork fat as I was mincing my own pork belly and find the fat in that sufficient. Judging by the other recipes I've been reading I think I like mine a bit boozier!!!! you can definitely taste the brandy in these!

Nic

P.s. I serve them with braised puy lentils - delicious!!!!

That's a great recipe to use instead of confit etc for the duck legs.

Phil

I agree! I also tried a confit recipe recently and the sausages were actually less effort and very tasty!!!!

sounds yum, i have wild duck breasts in the freezer will give it a try, cheers for that