-
1
It is best to prepare these sausages one day in advance and refrigerate them until ready to cook.
-
2
Cut away and reserve the meat from the ducks.
-
3
There should be about 2 pounds of meat.
-
4
Discard the bones and any fibrous membranes.
-
5
Reserve 1/4 pound duck fat.
-
6
Cut the duck meat into 1-inch cubes and put in a mixing bowl.
-
7
Chop up the duck fat and add it and the thyme, bay leaf, allspice, salt and pepper.
-
8
Blend well.
-
9
If using a sausage stuffer, put half the duck mixture into the container of a food processor and blend until the mixture is slightly finer than hamburger.
-
10
Repeat with the remainder.
-
11
Combine the two batches and add the pistachios.
-
12
Blend well in a bowl.
-
13
Follow the manufacturer's instructions for filling the sausage casings.
-
14
If using a meat grinder and stuffer, follow the manufacturer's instructions for stuffing the casings.
-
15
When the filling has been added, pinch off the casing and tie a knot at each end.
-
16
Tie a piece of string at 5- or 6-inch intervals.
-
17
There should be 11 or 12 sausages.
-
18
Wrap the sausages in clear plastic wrap and refrigerate overnight.
-
19
To cook, cut off as many lengths of sausage as desired.
-
20
Prick each sausage all over, forming pin-sized holes.
-
21
Grill or broil the sausages, turning as necessary, about 15 minutes or until done.
-
22
Or preheat the oven to 375 degrees.
-
23
Place the sausages in a skillet and add 1/8 inch water.
-
24
Bring the water to a boil on top of the stove and place the skillet in the oven.
-
25
Bake 15 to 20 minutes, turning once, or until the sausages are done.
