Spicy and Sweet Duck L'Orange Sausage....pics.

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Spicy and Sweet Duck L'Orange Sausage....pics.

Postby Indaswamp » Fri Jun 29, 2012 2:26 am

:thumbsup: :thumbsup: two thumbs up!!!
Pretty Damn good Appetizer Sausage for the grill!
http://honest-food.net/wild-game/duck-goose-recipes/sausages-salami/duck-lorange-sausages/

I had 12 Ringneck breasts that were given to me and this looked pretty good (with a couple of substitutions) so I made some yesterday. I'm not big on cloves-so I used a little ginger and coriander in it's place...along with a touch of dry mustard and the addition of Sage. This one is gonna be great on the grill!!!

changes:

no cloves
1/4 tsp. ginger
1/4 tsp. coriander
1/4 tsp.. dry mustard
~ 3/4 tsp. dried thyme leaves
~1 tsp. dry rubbed sage leaves
added a little more garlic
added a little more black and red pepper
used 26 g. of koser salt + 3 g Accent MSG
added 1 lb. diced raw bacon
meat ratios: 2.25 lbs. 50/50 pork boston butt, 1.75 lbs. cubed duck breast meat, 1 lb. diced raw bacon

makes 5 lbs.of sausage. ~15-20 short links.


This will work great with strong canada geese, sea ducks, and snows....looking forward to cooking some white beans on the side in the very near future!!! (you could use gizzards and hearts too, but the hearts will give it a slight iron taste) :beer: enjoy!
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Re: Duck L'Orange Sausage....

Postby Indaswamp » Fri Jun 29, 2012 3:24 am

If you've never made sausage, but want to learn how, here is a great site to learn:
http://lpoli.50webs.com/Tips.htm
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Re: Spicy and Sweet Duck L'Orange Sausage....

Postby Indaswamp » Fri Jun 29, 2012 4:37 am

...might add a little finely ground bay leave next time instead of sage. Bay Leave is not as pungent as Sage and should help marry the dry mustard flavor to the sweet well.
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Re: Spicy and Sweet Duck L'Orange Sausage....

Postby FOWLER2671 » Fri Jun 29, 2012 7:53 am

Tried making duck sausage out of gadwall a few years ago but it mushed about like liver. Does freezing help that or do you just go on and make it like that?
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Re: Spicy and Sweet Duck L'Orange Sausage....

Postby Indaswamp » Fri Jun 29, 2012 8:04 am

FOWLER2671 wrote:Tried making duck sausage out of gadwall a few years ago but it mushed about like liver. Does freezing help that or do you just go on and make it like that?

Care prior to grinding is paramount. I soak in water for hours in the frig. to bleed the breasts out. Also, for stronger tasting ducks and geese-I like to go 35-40% game / 60-65% pork. Do not go past 50% game meat. To keep it from "mushing out" do not grind it fine, instead use a courser plate...I used the medium grinding plate with only 12 openings. The sausage I made turned out firm and cooks wonderfully. It also helps to season the meat with the dry spices and let it sit in the frig. for an hour or two to let it soak in before adding the wet ingredients. :thumbsup:

This sausage was made with late season ring necks and the breasts had a strong smell. The sausage turned out surprisingly mellow and good.
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Re: Spicy and Sweet Duck L'Orange Sausage....

Postby Indaswamp » Fri Jun 29, 2012 8:08 am

Also-temp. of the meat is very important! Keep it very cold! Chill everything...bowls, grinding implements, liquid ingredients....and put the meat in the freezer to get it 32-40 degrees prior to grinding into sausage. If the meat is to warm, the fat will not cut properly in the plate and will mush into a mess.
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Re: Spicy and Sweet Duck L'Orange Sausage....

Postby ByersFarm » Fri Jun 29, 2012 10:37 am

I have a grinder and have often thought of making sausage. Might have to try now.
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Re: Spicy and Sweet Duck L'Orange Sausage....

Postby Mr.Pymatuning » Fri Jun 29, 2012 2:34 pm

That sounds good I might just have to try that.
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Re: Spicy and Sweet Duck L'Orange Sausage....

Postby JustinNH » Fri Jun 29, 2012 2:49 pm

Mr.Pymatuning wrote:That sounds good I might just have to try that.


x2 :thumbsup:
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Re: Spicy and Sweet Duck L'Orange Sausage....

Postby Indaswamp » Fri Jun 29, 2012 8:28 pm

Grilled some tonight...
Image
:yes: :thumbsup: :thumbsup:
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Re: Spicy and Sweet Duck L'Orange Sausage....pics.

Postby Indaswamp » Fri Jun 29, 2012 9:59 pm

also-be sure to remove all fat off the duck or goose breasts.
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Re: Spicy and Sweet Duck L'Orange Sausage....pics.

Postby FOWLER2671 » Sat Jun 30, 2012 11:22 am

Those look impressive!

Ive' given up on trying to stuff deer sausage; I just put it in ziplock bags and flatten it out so that it freezes and thaws quickly. It stores pretty easy and i can pull one out the night before a hunt and it will defrost in the blind bag.
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Re: Spicy and Sweet Duck L'Orange Sausage....pics.

Postby Theircommited10 » Sat Jun 30, 2012 1:54 pm

Very nice INda
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Re: Spicy and Sweet Duck L'Orange Sausage....pics.

Postby Indaswamp » Sat Jun 30, 2012 2:06 pm

FOWLER2671 wrote:Those look impressive!

Ive' given up on trying to stuff deer sausage; I just put it in ziplock bags and flatten it out so that it freezes and thaws quickly. It stores pretty easy and i can pull one out the night before a hunt and it will defrost in the blind bag.

I do that with most of the fresh sausage we make, but I've been fooling with the specialty sausages for the grill lately and those I like to pull through casing. It's easy with the right equipment.
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Re: Spicy and Sweet Duck L'Orange Sausage....pics.

Postby cuppedup50 » Sat Jun 30, 2012 2:29 pm

Those look good swamp
cut em.
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Re: Spicy and Sweet Duck L'Orange Sausage....pics.

Postby Bull Island Boy » Sat Jun 30, 2012 8:26 pm

makes me hungry just lookin at thoes
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