I'm pretty much out of fresh sausage, so I rummaged through the deep freeze and discovered I had at least eight pounds of frozen duck breasts. Looking through books and the interwebs, I decided to try Loukaniko with duck and pork. Normally made with lamb and pork, I'm using a recipe for venison and pork that I added leeks to. Based on the fry test, this will become a standard sausage for me.
2# duck breasts
2# pork butt
1# pork back fat
32gm kosher salt
25gm sugar
5.5gm Cure #1
2 large leeks, white part diced
5tbsp minced garlic
1tbsp coriander
1tbsp cracked pepper
2tbsp fennel seed
1tbsp crushed dried oregano
2tsp dried thyme
3tbsp orange zest
1/2 cup red or white wine
Medium hog casings
Diced the meat, mixed with the salt, cure, sugar and wine. Into the fridge overnight.
Diced and sauteed the leeks in a little olive oil and a pinch of salt.
Toasted the coriander and pepper corns, then whizzed them up in a coffee grinder.
Half the coriander, pepper and fennel seed was set aside to mix in at the end.
Ready for the first grind.
Leeks, garlic, herbs and half the spices mixed in after the first grind with the coarse plate, back into the freezer.
After the second grind with the medium plate, the rest of the spices and the orange zest are mixed in by hand.
Ready for stuffing.
Onto my custom drying rack(also known as a portable target stand) for a few hours. After that, they'll go into the fridge and I'll package them tomorrow. I'm not going to smoke these now. I want to try them smoked and unsmoked to see which one I like better.
2# duck breasts
2# pork butt
1# pork back fat
32gm kosher salt
25gm sugar
5.5gm Cure #1
2 large leeks, white part diced
5tbsp minced garlic
1tbsp coriander
1tbsp cracked pepper
2tbsp fennel seed
1tbsp crushed dried oregano
2tsp dried thyme
3tbsp orange zest
1/2 cup red or white wine
Medium hog casings
Diced the meat, mixed with the salt, cure, sugar and wine. Into the fridge overnight.
Diced and sauteed the leeks in a little olive oil and a pinch of salt.
Toasted the coriander and pepper corns, then whizzed them up in a coffee grinder.
Half the coriander, pepper and fennel seed was set aside to mix in at the end.
Ready for the first grind.
Leeks, garlic, herbs and half the spices mixed in after the first grind with the coarse plate, back into the freezer.
After the second grind with the medium plate, the rest of the spices and the orange zest are mixed in by hand.
Ready for stuffing.
Onto my custom drying rack(also known as a portable target stand) for a few hours. After that, they'll go into the fridge and I'll package them tomorrow. I'm not going to smoke these now. I want to try them smoked and unsmoked to see which one I like better.
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