Thread: Duck & cranberry sausages

So I was given a dozen or so big fat Parries the other night and I wondered what to do with them.
I’ve always wanted to give biersticks a go. So I breasted the duck and chucked them through the mincer.
I had about 2kg of duck meat and mixed through 900g or real fatty lamb trim that I had pre minced.
We have an abundance of cranberry bushes at home so I threw in roughly 150g of those into the mix also.
Little thyme, sage, garlic and salt and pepper.

I stuffed them into some cases and popped them in the smoker for 3.5hrs.

The flavour was on point, however, I underestimated how much moisture would be lost in the smoker so they are quite dry.

Thinking I’ll have another crack with some pork fat and use a bit more next time round.