Duck Sausage - ready

Method

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