Back
Spiced Duck Sausage
Recipe by Callum Hann
- Steps
- Ingredients
Steps
- For duck sausages; mince duck meat and pork fat. Mix mince with salt, herbs, spices and enough cider to combine. Mix mixture by hand for 15 minutes or until sticky.
- Feed sausage casings onto the feeder tube of a sausage maker. Feed mixture into machine and fill sausage casing. Tie off ends and twist into sausages about 10cm in length.
- Fry sausages in a large saucepan or on a barbeque plate over medium heat until golden brown and cooked through.
- For caramelised onion chutney, heat oil in a large frying pan over medium-low heat. Add onions, stir to coat, cover and cook for 15 minutes until onions are soft. Uncover, add brown sugar and cook, stirring frequently until onions are deep brown.
- Add ginger and garlic and cook for 4 minutes. Add remaining ingredients, bring to the boil, lower heat and simmer for 2-3 hours or until thickened. Remove cinnamon sticks, ladle hot chutney into hot sterilized jars and seal. Once opened, store in the fridge.
Notes
Preparation: 1 hour 30 minutes Cooking: 3 hours
