Grape grower Mike Rowan and I make these sausages every year from the ducks and geese he brings back from the hunt. They are wonderfully rich and well rounded in flavor with slight sweetness from the apples and a smoky note from the bacon. They work wonderfully as an addition to the holiday meal or to serve sliced thin as a hors d oeuvres.
Goose Breast & Meat 5 pounds (cleaned of skin and gristle)
Duck Breast 2 pounds (cleaned of skin and gristle)
Chicken Thighs 3 pounds (boned and skinned)
Salt Pork 1 pounds
Maple Cured Bacon 1 ¾ pounds
Caramelized Apples 4 pounds
Onions 2 each, fine diced and sautéed
Curing Salt 1 ½ tablespoon
Sea Salt 2 tablespoons
Sausage Casings soaked in light vinegar water solution
Fuji Apples, peeled, cored and rough chopped 2cups
Sugar 1 ½ cup
Brandy 1/4 cup
Water 1/4 cup
Unsalted Butter 2 Tablespoons
Combine, sugar, water & brandy in sauce pan. Cook over high heat taking care not to stir, unless sugar is not dissolved. Cook until sugar begins to turn brown. Turn heat to low and whisk in butter until fully incorporated.
Add apples to caramel mixture. Sugar will seize, but that’s ok, it will dissolve again. Cook caramel apples at medium heat until golden brown. Remove from stove and set aside until ready to use.
Method for Sausage
Take all of the meat, bacon and pork fat, apples and onions, then pass through large meat grinding attachment
Set half of the ground meat aside, then pass the other half through the next small meat grinding attachment
Combine both portions of ground meat, apples and onions then season to taste
Take seasoned meat and make a little patty then cook to test level of seasoning, if the sausage meat tastes appropriate it’s ready to make sausages out of.
When the stuffing is ready, slip casing onto sausage stuffing end and fill casings as directed by sausage making machine, taking care to twist each sausage at desired length.
Sausages can be air dried in cool room (under 50 degrees) or hung in refrigerator over night.
Sausages should be eaten within a few days or sealed and frozen.