This month, the Charcutepalooza challenge was to case sausage. Poultry sausage, to be precise.
Now all you dear readers know I love me some duck, so I figured what better bird to bind than that. Duck sausage, ground with pork fat and cased in flavor. I like the sound of that.
These duck sausages are very special indeed, prepared with love from the Pacific Northwest. And this is a special day, since yesterday I foraged my first morel mushroom! With the excitement of mushroom hunting still fresh in our minds, we utilized some beautiful Chanterelle mushrooms that were stashed in the freezer from the fall (thanks to my partner in crime). The addition of carmelized onions sauteed in Chantrelle butter and fresh Douglas Fir pine needles makes this a duck sausage a thing of beauty.
The meat was ground last night, the mushroom, onion and herb mix rough chopped and folded into the meat mixture. It’s been sitting overnight for the flavors to meld, and tonight, on the 15th of the month (surprise, surprise), we case the sausage, juuust in time for the June deadline.
I can’t wait to try these. Some of my favorite ingredients, made with my favorite man, these sausages truly embody the flavors and energy of the Pacific Northwest.