Title: Duck Sausage
Categories: Sausage Poultry
Yield: 1 Batch

2	lb	Duck meat; ground
4	oz	Pork fat; ground
2	tb	Salt
1	ts	Red chilli flakes
1	tb	Coriander seed, toasted
1/2	ts	Cumin seed, toasted
1/2	ts	Freshly ground black pepper
1	tb	Sugar
1/2	c	SANDEMAN 20 YEAR OLD TAWNY PORT
1/2	c	Cracked ice

Procedure: Combine all ingredients exept Port and ice. Chill thoroughly and put through grinder. Place 80% of mixture in food processor fitted with steel blade. While machine is running, slowly add Port and ice. Mixture should be mouldable and sticky. fold in remaining sausage mixture. Place in a mold lined with plastic wrap and freeze. Cut frozen sausage into slices to saute for salads and Hors D'uevres.

Note: This is a rich sausage. Some day I intend to stuff it into Small casings and smoke it to see how that works out.

From: Ramone@worldnet.att.net (Ramone)

MM by Dave Sacerdote From: Dave Sacerdote Date: 29 Apr 97 National Cooking Echo Ä

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