Yield: 2 pounds
|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|
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