5 pounds of sausage
4 pounds ground duck
1 pound ground pork
1 teaspoon curing salt
1 cup dark molasses
1 tablespoon paprika
2 teaspoons cayenne pepper
½ cup brown sugar
2 teaspoons salt
2 teaspoons black pepper
Clean sausage casings if desired
- Combine all ingredients in stand mixer put on speed 1 for 2 minutes.
- Fry a small portion to taste and adjust if needed; otherwise seal tightly in a zip-top bag or like the chef does, seal with a Cyrovac machine.
- Allow to rest for 24 hours. To pipe sausages, fill a piping bag ½ full of sausage mix with a large, plain tip and pipe into casings or form into 2-inch patties.
- from Chef Matthew Kajdan of Parlor Market, Jackson, MS