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Parlor Market Duck 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.
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