duck dogs

2 pounds
Or 3 feet small hog or sheep casings
2 pounds Fresh duck meat
2 tablespoons Finely chopped fresh chives
2 cloves Garlic, finely chopped
1 teaspoon Coriander seed
¼ teaspoon Ground mace
½ teaspoon White pepper
1 teaspoon Sweet paprika
Egg white

Prepare casings Mix all ingredients together and refrigerate 30 minutes. Grind through fine disk, refrigerate until firm. Stuff casings and tie off into 4" lengths. Boil a pot of water, add links, reduce heat and simmer 30 minutes. The sausages may be eaten immediately ot refrigerated and served cold later or browned in a little oil.

Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw 12-94.

Submitted By CAROLYN SHAW On 12-09-94

Similar recipes

Random recipe of the day

Lemon pasta salad with peppercorn-coconut gla

Follow us

 Subscribe in a reader