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24 oz (3 parts by wieght) duck meat, cut into strips
8 oz (1part) unsalted fatback, cut in cubes
8 cloves garlic (4 cloves / lb of mix)
salt & black pepper to taste
=Freeze fatback, chill duck meat. Put sausage through medium plate on a meat grinder. Put through slow enough such that grinder does not bind. Season gound mixture, then chill. Cook a small piece in the oven to test for proper seasoning before filling sausage casings.
Rinse sausage casings well, fill with mix.
Poach sausge in 190F water appr. 20 mins till just cooked to 165F. Grill or saute to finish.
8 oz (1part) unsalted fatback, cut in cubes
8 cloves garlic (4 cloves / lb of mix)
salt & black pepper to taste
=Freeze fatback, chill duck meat. Put sausage through medium plate on a meat grinder. Put through slow enough such that grinder does not bind. Season gound mixture, then chill. Cook a small piece in the oven to test for proper seasoning before filling sausage casings.
Rinse sausage casings well, fill with mix.
Poach sausge in 190F water appr. 20 mins till just cooked to 165F. Grill or saute to finish.
