This is a recipe that we have used on and off again here at the Club for the past 5 years. Sometimes we sneak it into a cooked dish like the sweet potato hash or maybe a soup such as gumbo where it kind of takes a back seat and is used more to flavor a dish. but also it is featured on our lunch and dinner menu as a component on our Charcuterie plate.
Yield: 5 pounds
INGREDIENTS
3 ½ lbs. Duck meat, 1” cubes
1 ½ lbs. Jowl fat, 1” cubes
1 ½ oz. Salt
¼ oz. Black pepper, ground
½ tsp TCM
½ oz. Honey
2 bu. Thyme leaves, coarsely minced
¼ bu. Rosemary, coarsely chopped
1 bu. Sage, coarsely chopped
6 oz. Chicken stock; reserved
As needed Duck fat; rendered
2 oz. Garlic, minced
4 oz. Shallots, minced
12 feet Hog casings
METHOD
Combine the duck meat and fatback; Mix with the salt,TCM, sugar, pepper and herbs.
Sweat the garlic and shallots in the duck fat until tender, drain off excess fat and cool. When cool add to the meat.
Grind the meat through a medium plate(1/4”) of a meat grinder and place into a mixing bowl over ice.
Mix the forcemeat in aHobartmixer with a paddle attachment on low speed for one minute, gradually adding the reserved stock. Mix on medium speed for 15 to 20 seconds until the mixture is sticky to the touch.
Prepare a poach test and adjust seasonings as necessary.
Stuff into prepared casings and twist into 5 inch links.
Refrigerate overnight uncovered on a wire racked sheetpan to from a pellicle.
Cold smoke at 80 degree’s for 2 hours.
The sausage maybe poached, grilled, sautéed to a finished internal temperature of 165.