Duck Sausages Recipe – Italian Cuisine – Italian Cuisine

Duck Sausages Recipe - Italian Cuisine


  • 750 g Duck breast
  • 350 g Fresh pork belly
  • 250 g Pork net
  • 200 g White cornmeal flour
  • 100 g fresh cream
  • 2 pcs Blonde onions
  • Ginger powder
  • 00 flour
  • Black peppercorns
  • salt
  • Sweet paprika
  • Garlic
  • Vinegar
  • Gaorfano nails
  • Red wine
  • Parsley
  • Peanut oil

For the duck sausage recipe, mash a garlic clove and infuse it in a glass of wine. Soak the pork net in the water with a couple of spoons of vinegar. Cut the onions into rings and drain them for 30 minutes in water, changing them after 15 minutes.

Pound in the mortar not too finely a teaspoon of paprika, one of ginger, one of peppercorns and 3 cloves. Chop the leaves of a sprig of parsley. Boil 1 liter of water in a pressure cooker; salt it, add the cream, the cornmeal sprinkle, let it boil again by mixing, close and cook for 15-20 'from the whistle. Remove the rind and dice the bacon. Peel the duck breast and cut it into cubes.

Chop the bacon into the cutter, add the duck and mince with intermittent strokes for a few moments: the meat must remain slightly grainy. Wet the meat with the wine, filtered by garlic, add the spices, 12 g of salt, the parsley and work with your hands so that in the end the mixture is perfectly mixed.

You can prepare it the day before and refrigerate in an airtight glass container. Spread the net on a cloth and make 6 rectangles of about 30 × 5-6 cm. Put the dough in a pastry bag and make small sausages (diam 1-1.5 cm) on the rectangles of the net, roll up to obtain 6 sausages; roll them up in a spiral fixing them with a stick.

Place them on a baking sheet covered with parchment paper and bake them at 190 ° C for about 15 minutes. Open the pressure cooker, after letting the steam vent, and stir the polenta vigorously to make it homogeneous.

Flour the onions in 00 flour and fry for 3-4 ', in several stages, in abundant oil at 175 ° C. Drain and serve immediately with freshly baked sausages and polenta.

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