Duck and Marmalade Sausage
A take on canard a l'orange.
Ingredients
| Ingredient | Quantity |
|---|---|
| Pork (around 70% lean, 30% fat) | 1000g |
| Salt | 20g |
| Bourbon | 50g |
| Maple Syrup | 40g |
| Skimmed Milk Powder | 20g |
| Black Pepper | 6g |
| Sausage Casing | 1.5m |
Method
Night before
- Rinse and soak the sausage casings in water. Leave in fridge.
- Separate lean and fat (if possible), combine with salt and leave in the fridge.
On the day
- Chill the meat and grinder parts in the freezer for about an hour.
- Once the meat has reached 0-1°C, mince the pork though a 6mm plate.
- Place the meat in the freezer and allow to chill until it reaches 0-1°C again.
- Add milk powder and pepper to the meat.
- Knead the meat whilst gradually adding the bourbon until the mix becomes sticky.
- To check the taste, make a mini patty and fry. Adjust the seasoning where necessary.
- Chill the remaining mixture in the fridge for 30 minutes.
- Place the mixture into the stuffer, carefully pipe into the casings.
- Finish by twisting into links.
- Leave the sausages to dry in the fridge for 24 hours before consuming.
Notes
- I usually ask the butcher for ‘sausage trim’. When butchering a pig there is generally quite a lot of mystery meat left over, which is perfect for sausages and usually cheaper than ordering a specific cut.
- Preparing the meat and salt mix the night before allows for greater extraction of myosin. This will help achieve a better bind later on.
- The drying step isn’t essential, however, it helps to improve the sausage ‘snap’. Omitting may result in a chewy casing.
