It’s duck season in Arkansas, which means plenty of opportunity to utilize our wild game skills after the hunt. This recipe is easier than you might think - but give yourself enough time to make mistakes when casing your meat. Yeah, I said: CASING YOUR MEAT - WRAP THAT RASCAL - INSERT YOUR OWN PUN HERE.

Our DUCK AND AND RED WINE SAUSAGES are delicious in soups, casseroles, and stews - but they’re also equally impressive on a grill, or pan seared and roasted with garlic, onions, and a little more red wine. Regardless of your preference, we hope you’ll enjoy our delicious, long sausages. Thump thump - QUACK QUACK!

DUCK AND RED WINE SAUSAGE

SERVES: 4 TO 6 | PREP, COOK TIME: 90 MINUTES

INGREDIENTS:

3 1/2 pounds duck, chopped to 1 inch pieces

1 1/2 pounds pork belly, chopped to 1 inch pieces

1 1/2 tablespoons kosher salt

2 tablespoons fresh sage, chopped

1 tablespoon ground black pepper

1 tablespoon The Usual All-Purpose Seasoning Mix

4 garlic cloves, minced

1/4 cup ice water

1/4 cup dry red wine, such as cabernet, pinot noir

Home Pak Natural Hog casings

TECHNIQUE

Reserve approximately 15 feet of hog casings, then soak in warm water. Run a bit of warm water through each of the casings to help clean, ensure there are no holes or existing punctures.

Take care to make sure that all grinder equipment is cold; freeze grinding plate, blades, bowl for meat for approximately 30 minutes. In the cold bowl, mix together the duck and pork belly with salt, garlic, sage, and all dry spices then place in freezer for approximately 30 minutes.

Once very cold, assemble equipment and grind duck mixture through the course plate of the sausage machine. If you prefer a finer grade sausage, run the ground duck mixture through the machine for a second time. I prefer a more coarse sausage, so I only send through once.

Chill the ground duck mixture for another 15 minutes, then add red wine and water. Mix and knead the mixture in a large chilled bowl until wine is completely incorporated. Probably 2 or 3 minutes.

Stuff the sausage into the casings rather carefully into a continuous coil. Once completed, twist them into 5 to 7 inch links, tie off one end of the coil you just made. Pinch off links with your two hands and roll the link forward, then move down the coil and repeat backwards this time. Alternate back and forward links until you reach the end.

Use a sterile needle or sharp paring knife to puncture the casings over all links, both top and bottom.

Hang or allow your links to rest for about 1 1/2 hours or allow to hang overnight in the fridge or 40°F or cooler room. Feel free to cook right away or vacuum, seal to freeze. Our DUCK AND RED WINE sausages will keep a week in the fridge or up to a year in the freezer, if properly vacuum-sealed.