Results 1 to 13 of 13

Thread: Duck Sausage

  1. #1
    Join Date
    Oct 2006
    Location
    Charleston, SC
    Posts
    8,491

    Default Duck Sausage

    Looking for a few pointers for making my first batch with the new grinder.

    How much fat are you mixing in per pound? I have seen anything from 1/3 to 1/1.

    If you have a recipe you wouldn't mind sharing it would be greatly appreciated.

    Thanks,

    MW

  2. #2
    Join Date
    Oct 2010
    Posts
    8,197

    Default

    Pork sausage isn't cheap enough?

    Why would you want to grind up a duck?
    "This is My commandment, that you love one another as I have loved you." John 15:12

    "Strive for peace with everyone, and for the holiness without which no one will see the Lord." Hebrews 12:14

  3. #3
    Join Date
    Sep 2001
    Location
    Camden, SC
    Posts
    6,591

    Default

    Ever tasted duck sausage?
    .
    .
    .
    .
    .
    .
    Duck on down here and try some!

  4. #4
    Join Date
    Jun 2008
    Posts
    3,665

    Default

    i'm not help here, but if you say Jesus backwards, it kinda sounds like sausage

  5. #5
    Join Date
    Oct 2006
    Location
    Charleston, SC
    Posts
    8,491

    Default

    Quote Originally Posted by MolliesMaster View Post
    Pork sausage isn't cheap enough?

    Why would you want to grind up a duck?
    Ever tasted a duck that has been living on the salt lake all summer?

  6. #6
    Join Date
    Oct 2010
    Posts
    8,197

    Default

    Quote Originally Posted by murraywader View Post
    Ever tasted a duck that has been living on the salt lake all summer?
    Can't say that I have. Sounds like all your missing is some pepper and a hot grill
    "This is My commandment, that you love one another as I have loved you." John 15:12

    "Strive for peace with everyone, and for the holiness without which no one will see the Lord." Hebrews 12:14

  7. #7
    Join Date
    Jan 2009
    Location
    Murrells Inlet
    Posts
    2,302

    Default

    Quote Originally Posted by murraywader View Post
    Ever tasted a duck that has been living on the salt lake all summer?
    It has to be better than marsh fed bluebills.

    I'm still working on diver recipes but don't think sausage is going to be it.

    Send us some kill pics.

  8. #8
    Join Date
    Jul 2003
    Location
    Moncks Corner
    Posts
    15,556

    Default

    Quote Originally Posted by scdiver View Post
    It has to be better than marsh fed bluebills.

    I'm still working on diver recipes but don't think sausage is going to be it.

    Send us some kill pics.
    I hear this a lot but I just don't get it - bluebells are consistently good eating, in my experience. They're nothing like a greenwing but I prefer them to wigeon or gadwall.
    Ephesians 2 : 8-9



    Charles Barkley: Nobody doesn't like meat.

  9. #9
    Join Date
    Jan 2009
    Location
    Murrells Inlet
    Posts
    2,302

    Default

    RH I love a BB fed over corn or freshwater but the ones I shoot in salt usually have that orange fat and the whole duck has pluff mud smell. Similar to the fat to the other divers we kill in salt.

  10. #10
    Join Date
    Oct 2010
    Posts
    8,197

    Default

    I'm with RH on the bluebill. Only bad thing about them is their breast are small.
    "This is My commandment, that you love one another as I have loved you." John 15:12

    "Strive for peace with everyone, and for the holiness without which no one will see the Lord." Hebrews 12:14

  11. #11
    Join Date
    Sep 2007
    Location
    mt pleasant
    Posts
    4,017

    Default

    Quote Originally Posted by MolliesMaster View Post
    Pork sausage isn't cheap enough?

    Why would you want to grind up a duck?
    I know right....God forbid someone do something besides soak them in Eye'talian dressing and wrap them with bacon.
    "Never Trust a Skinny Chef."

  12. #12
    Join Date
    Oct 2004
    Location
    Kingstree,
    Posts
    1,465

    Default

    I'm really intrested in the sausage...never done Italian dressing....this is my go to marinade for large group of people

    Duck marinade


    1 bottle Teriyaki, 1/2 bag brown sugar, 2 tbl spoon worcestershire sauce, pepper, Sriracha to taste, garlic salt
    Cut into three strips, soak 6-8 hours, grill don't over cook

    Mix all ingredients in a gallon Ziploc bag before putting breast strips in the bag.....you can fill the bag with duck breasts.....plan accordingly for smaller batches
    Last edited by HEAD; 11-04-2017 at 01:11 PM.
    When in doubt, shoot him again!

    Work like it's all up to me, but pray, like it's all up to him!

  13. #13
    Join Date
    Oct 2010
    Posts
    8,197

    Default

    Quote Originally Posted by Foie Gras View Post
    I know right....God forbid someone do something besides soak them in Eye'talian dressing and wrap them with bacon.
    Italian and blending it with enough pork grease and seasoning it loses its taste, what’s the difference?

    Maybe I’m simple, maybe I don’t kill enough ducks to get bored with salt and pepper and a hot grill, idk, just seems like there are other things to make sausage out of before we throw the duck meat in.
    "This is My commandment, that you love one another as I have loved you." John 15:12

    "Strive for peace with everyone, and for the holiness without which no one will see the Lord." Hebrews 12:14

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •