What's cooking?! A forum to share your favorite duck recipes, goose recipes, wild game recipes, and smoking; along with how to prepare game before hand.
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Sometimes we shoot so many ducks that we make sausages of them.
the recipe goes as follows;
Meat from 10 widgeons is grinded twice.
Pork fat cut to small pieces added . One third of the meat.
Salt pepper. Nothing else.
Stuffed in casings by a grinding mashine.
boiled 10 min, smoked to add flavour.
eaten on bread with mustard.
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sounds like a bratwurst! Thanks for the post, and
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