Duck dogs
2 pounds
Ingredients
| Quantity | 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 | |
Directions
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