Duck dogs

Yield: 2 pounds

Measure Ingredient
2 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
1 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

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