Photo by Bonnie Dickerson

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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
  1. Combine all ingredients in stand mixer put on speed 1 for 2 minutes.
  2. 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.
  3. 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

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