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1
Grind the duck, pork, pork fat, and bacon using the fine cutting blade of a meat grinder.
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2
Place in a bowl and set aside.
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3
In a saute pan, melt the butter over medium-high heat.
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4
Saute the onion, celery, green onion, and garlic until wilted.
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5
Remove from heat and add the port and cognac.
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6
Return to the stove burner and ignite the cognac with a kitchen match and allow it to burn off.
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7
Reduce the liquid to about half the volume.
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8
Mix in the thyme and black pepper.
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9
Remove from heat and allow to cool completely.
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10
Add the cooled veggies to the ground meat.
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11
Add the parsley, salt, and cayenne.
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12
Mix well by hand.
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13
To check the seasoning, take a small ball of the sausage and form a patty.
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14
Fry until no longer pink.
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15
Allow to cool and taste.
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16
Adjust seasonings accordingly.
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17
Stuff into sausage casings using the sausage attachment of a meat grinder.
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18
TIP: if you don't feel like stuffing your own sausage, you local butcher will probably do it for you for a nominal fee.
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19
Smoke the sausages at a temperature of 175F until the internal temperature is 160F.
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20
You can serve right away or vacuum pack and freeze until later and just warm up on the grill.
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21
TIP: a standard package of casings is usually enough for 50 feet of sausage.
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22
If you have leftover casings, do not freeze them.
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23
That well weaken them and make them prone to tearing.
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24
Drain them, and repack them with sea salt and store in the refrigerator.
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25
They will last forever.
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26
Natural casings aren't expensive but I just hate to waste anything.
