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Before you jump to Cajun Smoked Duck Sausage recipe, you may want to read this short interesting healthy tips about Snacks that give You Energy.

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If you might be looking for a quick snack, you can’t go drastically wrong with a whole grain one. A slice of whole wheat toast, as an example is a great snack in the early morning. When you have to have a fast snack food on your way out the door, don’t forget to look for whole grain chips, pretzels, and crackers. Whole grains are usually better than processed grains included in white bread.

A large selection of instant health snacks is easily obtainable. When you make the determination to be healthy, it’s simple to find just what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to cajun smoked duck sausage recipe. To make cajun smoked duck sausage you only need 18 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to cook Cajun Smoked Duck Sausage:

1. You need Ingredients
2. You need duck meat
3. You need pork
4. Use pork fat
5. Prepare bacon
6. Get butter
7. Provide onions, diced
8. Take celery, diced
9. Take green onions, diced
10. Get garlic, minced
11. Use port wine
12. Get cognac
13. Prepare thyme
14. Provide cracked black pepper
15. Take parsley, chopped
16. Prepare sea salt (about 2 tablespoon)
17. Get cayenne pepper (about 1.5 tablespoon)
18. Use - 12 feet (35-38 mm) sausage casing

Instructions to make Cajun Smoked Duck Sausage:

1. Grind the duck, pork, pork fat, and bacon using the fine cutting blade of a meat grinder. Place in a bowl and set aside.
2. In a sauté pan, melt the butter over medium-high heat. Sauté the onion, celery, green onion, and garlic until wilted.
3. Remove from heat and add the port and cognac. Return to the stove burner and ignite the cognac with a kitchen match and allow it to burn off.
4. Reduce the liquid to about half the volume. Mix in the thyme and black pepper. Remove from heat and allow to cool completely.
5. Add the cooled veggies to the ground meat. Add the parsley, salt, and cayenne. Mix well by hand.
6. To check the seasoning, take a small ball of the sausage and form a patty. Fry until no longer pink. Allow to cool and taste. Adjust seasonings accordingly.
7. Stuff into sausage casings using the sausage attachment of a meat grinder. TIP: if you don't feel like stuffing your own sausage, you local butcher will probably do it for you for a nominal fee.
8. Smoke the sausages at a temperature of 175°F until the internal temperature is 160°F. You can serve right away or vacuum pack and freeze until later and just warm up on the grill.
9. TIP: a standard package of casings is usually enough for 50 feet of sausage. If you have leftover casings, do not freeze them. That well weaken them and make them prone to tearing. Drain them, and repack them with sea salt and store in the refrigerator. They will last forever. Natural casings aren't expensive but I just hate to waste anything.

Cajun gumbo is the tomato-free version of this legendary Louisiana stew, though there are otherwise very few rules that govern what goes into the pot. In this recipe, we use the classic combo of chicken and andouille sausage, but feel free to change it up with other proteins. One of my favorite satisfied customers. Take your time making this sumptuous gumbo with duck legs, pork hock, sausage, shrimp, and crawfish meat. Serve it with a scoop of cooked rice for a This can be made with hundreds of different combinations of smoked meats, game, poultry, and seafood, and in my opinion, the more the merrier.

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