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1 lb. duck meat, coarsely ground
1/3 lb. duck meat, small dice
1/3 lb. fatback
1 egg
1 oz. brandy
2 tsp. dry mustard
1 garlic clove, pared, minced
2 tsp. red peppercorns, cracked
Coriander seeds, crushed, to taste
salt and pepper, to taste
Sausage casings, as needed
Place all ingredients except casings in mixing bowl; combine using paddle. Refrigerate until chilled. Grind through medium die; pipe into casings. Hot smoke using desired wood to internal temperature of 140 degrees F. Refrigerate until chilled.
1/3 lb. duck meat, small dice
1/3 lb. fatback
1 egg
1 oz. brandy
2 tsp. dry mustard
1 garlic clove, pared, minced
2 tsp. red peppercorns, cracked
Coriander seeds, crushed, to taste
salt and pepper, to taste
Sausage casings, as needed
Place all ingredients except casings in mixing bowl; combine using paddle. Refrigerate until chilled. Grind through medium die; pipe into casings. Hot smoke using desired wood to internal temperature of 140 degrees F. Refrigerate until chilled.