Polish Duck Sausages

This is a fine-grained, almost emulsified sausage reminiscent of a real Polish Kielbasa, but with my own flavor combinations and duck as the dominant ingredient, instead of pork or beef. These sausages are good on the grill, but are better simmered slowly in beer with some sauerkraut. You can use goose meat here, too – snow goose would be perfect.

Makes about 5 pounds, or 20 sausages

Prep Time: [preptime time=90M] 90 minutes [/preptime]

Cook Time: [cooktime time=15M] 15 minutes [/cooktime]

• 3 1/2 pounds duck or goose meat
• 1 1/2 pounds pork shoulder (make sure it’s fatty)
• 1/3 cup fresh marjoram or oregano, chopped
• 2 tablespoons minced garlic
• 35 grams kosher salt, about 2 heaping tablespoons
• 1 1/2 tablespoons fresh ground black pepper
• 2 teaspoons ground mustard
• 1 tablespoon caraway seeds
• 1 cup red wine, chilled
• hog casings, 3-4 standard lengths (about 1o feet total)

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[instructions]

1. Cut the meat and fat into 1-2 inch chunks and chill until it is almost frozen by putting it in the freezer for an hour or so.
2. Take out some hog casings and set in a bowl of very warm water.
3. Combine the salt and all the spices except the caraway seeds and mix into the meat and fat. You can let this rest in the fridge for up to 2-3 hours.
4. Grind the meat and fat through your meat grinder (you can use a food processor in a pinch, but you will not get a fine texture) twice, first using the coarse die, then the fine one. If your room is warmer than 69 degrees, set the bowl for the ground meat into another bowl of ice to keep it cold.
5. Add the wine and the caraway to the mixture and mix thoroughly either using a Kitchenaid on low for 60-90 seconds or with your (very clean) hands. This is important to get the sausage to bind properly. Once it is mixed well, put it back in the fridge and clean up your work area.
6. Stuff the sausage into the casings all at once. Twist off links by pinching the sausage down and twisting it, first in one direction, and then with the next link, the other direction. Or you could tie them off with butcher’s string.
7. Hang the sausages in a cool place for up to 8 hours (the colder it is, the longer you can hang them). Hang for one hour at room temperature, and up to overnight if you have a place to hang the links where it is about 35 degrees. Once the sausages have dried a bit, put in the fridge until needed. They will keep for at least a week.
8. If you are freezing the sausages, wait a day before doing so. This will tighten up the sausages and help them keep their shape in the deep-freeze.

[/instructions]

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