Wiener Takes All
If you've never made your own sausage, you don't know what you're missing! This recipe isn't easy, but it's worth the challenge!
You will need:
- 1 1/2 lbs. duck breast meat
- 1 1/2 lbs. duck leg and thigh meat
- 1/4 lb. duck or chicken fat, chopped fine
- 1 tablespoon kosher salt
- 2 teaspoon sugar
- 2 teaspoon orange zest
- 1 tablespoon finely chopped garlic
- 2 teaspoons freshly ground black pepper
- 2 teaspoons sweet paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon ground sage
- 1/2 teaspoon dried thyme
- I pinch allspice
- 1 pinch cinnamon
- 1/4 cup orange liqueur
- 2 tablespoons chopped fresh basil
- 3 tablespoons toasted pine nuts
- 3 tablespoons golden raisins
- 1/4 cup finely diced green apple
- 2-3 feet of sausage casings (ask your butcher)
- 1 large onion, sliced
- 1 bunch green onions, sliced
- 2 tablespoons olive oil
- 1 "get out of jail free" card
1. Trim meat of sinew and cut into 1-inch cubes. Combine with all seasonings except the basil, pine nuts, raisins and apples and mix together well. Cover and place in freezer for 20-30 minutes until very cold, but not quite fully frozen.
2. Using a meat grinder or food processor, grind the ice cold seasoned meat. Transfer the mixture to a cold mixing bowl and mix in the basil, pine nuts, raisins and apples. To check seasonings, heat a small saut?an and fry up a small patty of the sausage mixture. Adjust seasonings as needed, then transfer the mixture into a large pastry bag.
3. Rinse out the sausage casing in cold water and tie a knot in one end. Slide the unknotted end of the sausage casing over the tip of the pastry bag then slowly and carefully squeeze the mixture into the casing.
4. Tie the open end closed with a piece of butchers twine. Then begin creating links by twisting every 6-7 inches and tying into links with small pieces of kitchen twine.
5. Brown the onions in olive oil and set aside
6. Bring a large pot of water to boil. Add the sausage all at once then immediately remove from heat and cover. After 10 minutes, remove and separate the links. Finish cooking on the grill or in a skillet and serve on warm French rolls with plenty of spicy mustard and saut? onions.
7. When your guests begin to head for home, gently remind them that the game ain't over until someone does the dishes.
Makes 8 winning wieners