2 deboned ducks, diced
1/2 lb. bacon
3 T. fresh minced garlic
3 T. minced shallots
3 T. chopped parsley
1/2 cup chopped fresh basil
1 tsp. oregano
1 tsp. dried basil
1 tsp. thyme
1 tsp. salt
1 tsp. black pepper
1/2 tsp. white pepper
1/4 tsp. cayenne pepper
1 tsp. mustard powder
1 tsp. onion powder
1 tsp. granulated garlic
Sausage casings
Mix duck, bacon, garlic, shallots, parsley, fresh basil, oregano, dried basil, thyme, salt, black pepper, white pepper, cayenne pepper, mustard powder, onion powder and garlic in a large bowl. Cover and place in freezer for 20 minutes (partially frozen meat grinds better). Run through meat grinder and stuff into casings. Tie off into 4- to 5-inch lengths with butcher’s twine. Poke sausages with a meat fork to allow air to escape.
Cooking Option 1: Soak sausages overnight in beer. Grill and serve with favorite zesty mustard.
Cooking Option 2: Smoke sausage. Place sausage in smoker and cook for 10 to 15 minutes.
George Transue Jr.
Bates City, Missouri
From—Completing the Hunt: Cooking Game with NAHC Members