Duck and Cranberry Sausage (Duck and Garlic revisited!)

Duck and Cranberry Sausages.

A friend of mine is not only intolerant of gluten, but also lactose, she can’t eat anything containing milk or wheat. It struck me that there may be many people who are gluten intolerant and or lactose intolerant who may not be able to eat commercial sausages. I will in future be trying to remember to mark my recipes for both gluten free and lactose free. This recipe is a revisit of an earlier duck recipe which my family love. I have changed the recipe to remove the dried milk and have replaced it with with a small quantity of phosphate binder to assist with locking in the fat and moisture, this will ensure flavour and juicyness of the final product.

These sausages are made when we see frozen whole ducks on special offer, we remove the meat, skin and fat from the carcass and the bones are boiled with vegetables to make stock or soup, don’t want anything to go to waste!

Stock pot!


3 metres sheep casings

Salted Sheep Casings

1.5 kilos  fresh duck meat, including skin and fat cut into chunks to suit your grinder

Cubed duck meat.

2 Tablespoons chopped dried chives

4 cloves garlic, finely minced

1 red onion, finely diced

1 handful of dried cranberries, coarsely chopped

2 teaspoons ground coriander seed

1 1/2 teaspoons ground mace

1 teaspoon freshly ground black pepper

2 teaspoons of sweet smoked paprika

8 grams of Supraphos (a phosphate binder)

1 dl of chilled water or finely crushed ice

Spices weighed and ready for mixing.


Prepare casings by soaking them in water.

Casing Soaking in Fresh Water

Mix the dry ingredients apart from the onions and the cranberries with the meat and refrigerate for 30 minutes.

Spices mixed with cubed meat.

Grind the mixture through the medium disk of your grinder.

Add the chilled water or crushed ice and work the forcemeat until it become sticky.

Farce after working by hand.

Refrigerate the forcemeat again until firm, about 30 minutes.

Add the onions and chopped dried cranberries, and mix thoroughly.

Stuff into casings and twist into 4 inch links.

Refrigerate overnight to allow the flavours to develop.

Grill or Fry until browned.

Ready to eat!

The sweetness of the red onions and the tartness of the dried cranberries, perfectly matches the duck, these sausages are moist and delicious.


This entry was posted in Duck, Gluten Free, Lactose Free, Sausage. Bookmark the permalink.

2 Responses to Duck and Cranberry Sausage (Duck and Garlic revisited!)

  1. Jay Mollerskov says:

    Looks good! My apologies if it was right in front of me and I missed it, but how much onion and dried cranberry did you use in this recipe? Thanks!

    • Hi Jay,

      My apologies for forgetting to list the quantities! Must be getting old! The onion was just one medium red onion finely diced and the cranberries were simply a handfull, roughly chopped!

      Hope you enjoy!

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