DuckSouth.com

does anyone know of a processor that will make duck sausage? If so, what is the minimum requirement of ducks/duck breasts?

I know of one but he is way over around Mathiston.

Call the Outfitter on 49S in Richland. I've had goose sausage done there and it is awesome!

What about throwing some in with some deer meat, wonder how that'd be?

goose sausage would be a good idea IMO, but grinding duck into sausage would be like making beef tenderloin sausage. Too much flavoring and processing for such a fine piece of meat.

Smoke68 wrote:goose sausage would be a good idea IMO, but grinding duck into sausage would be like making beef tenderloin sausage. Too much flavoring and processing for such a fine piece of meat.

Wouldn't that depend on what species of duck we're talking about though? Got some spoonies that I'm kinda wanting to try in some sausage. It could absolutely turn out like $h!t but what the h3ll. They always make a good gumbo!

Smoke68 wrote:goose sausage would be a good idea IMO, but grinding duck into sausage would be like making beef tenderloin sausage. Too much flavoring and processing for such a fine piece of meat.

It might be Dos Gris that he has.

brandonvet wrote:

Smoke68 wrote:goose sausage would be a good idea IMO, but grinding duck into sausage would be like making beef tenderloin sausage. Too much flavoring and processing for such a fine piece of meat.

Wouldn't that depend on what species of duck we're talking about though? Got some spoonies that I'm kinda wanting to try in some sausage. It could absolutely turn out like $h!t but what the h3ll. They always make a good gumbo!

What do you think I do with all of those shovelers from the BDDC? It turns out really good as long as you use 4 parts bootlip to one part pork fat. Summer sausage made out of it is real good too.

Smoke68 wrote:goose sausage would be a good idea IMO, but grinding duck into sausage would be like making beef tenderloin sausage. Too much flavoring and processing for such a fine piece of meat.

It might be Dos Gris that he has.

I hear the Dos Gris is pretty tasty when fried!

driveby wrote:What do you think I do with all of those shovelers from the BDDC? It turns out really good as long as you use 4 parts bootlip to one part pork fat. Summer sausage made out of it is real good too.

So what kinda cheese do you like with that spoonie sausage driveby?

He likes head cheese!

Goat cheese of course.
I do use sharp cheddar and jalapenos in my summer sausage. I'll post pictures of my sausage later.

mudsucker wrote:He likes head cheese!

Hog head or Sheap head?

brandonvet wrote:

mudsucker wrote:He likes head cheese!

Hog head or Sheap head?

Schmegma!

driveby wrote: I'll post pictures of my sausage later.

who does this guy think he is? brett favre?!?!

mudsucker wrote:

brandonvet wrote:

mudsucker wrote:He likes head cheese!

Hog head or Sheap head?

Schmegma!

Oh you stole my word Schmegma! Exactly what I was thinking