Duck Sausage

Duck is not the easiest meat to cook and the legs can often end up being tough! To get around this we made duck sausage by grinding the leg and breast meat then blending it with fresh ground pork to keep it juicy. You can always make the sausage meat into patties or burgers but we have a sausage stuffer to form the links. Once the grinding is done, you can take the sausage in any flavour direction you like – we went two ways: a Western theme with Alberta whiskey and an Eastern flair with cranberries and maple syrup.

Wash casings and inspect for holes. Thread onto stuffing tube and fill sausages. Otherwise, form into patties. Cook on grill or skillet until juices run clear. Serve piping hot with sides of mustard or chutney and a selection of vegetables.

Duck Sausage