Craig Cooks

everyday experiments with food

Navigation
  • Baking
    • Bread
  • Cuisine
    • Asian
      • Chinese
      • Malaysian
    • Mexican
    • Middle Eastern
  • BBQ
  • Fruit
  • Meat
    • Lamb
    • Pork
  • Pasta
  • Pizza
  • Poultry
  • Seafood
  • Vegetarian
    • Salads
  • Dairy
    • Cheese
  • Dessert
    • Ice Cream
  • Soups
You are here: Home / Uncategorized / Pork, Duck & Beetroot Sausages

Pork, Duck & Beetroot Sausages

June 21, 2016 by admin 2 Comments

beetroot-sausages

Yesterday I made up a new sausage recipe. After tasting them I’m going to tweak the recipe for next time, so here is my ‘next time’ recipe.

2kg pork shoulder and 4 duck breasts with skin, minced.
6 tbsp duck fat
1 head garlic confit, chopped (slow cooked in oil at 100-120C for about an hour)
1 tbsp fennel seeds, lightly toasted and ground
6-8 star anise, ground finely
Zest of 2 oranges
Juice of 1 orange
4 tbsp beetroot powder or 1 large beetroot, roasted and blitzed in a food processor.
4 tbsp sea salt
1 tbsp cracked black pepper
1 cup pistachios, chopped finely (optional)

I found beetroot powder at Gaganis food warehouse in Adelaide and it is amazing stuff.

You could certainly increase the proportion of duck but that also puts up the cost considerably. The prototype had only two duck breasts.

Tonight I’m serving them up with a sweet potato-carrot-honey mash, sauted leeks, and parsnip slivers baked with cherry tomatoes and some yoghurt on the side.

Filed Under: Uncategorized

« BBQ Kangaroo
Pineapple-Pepper Pork »

Comments

  1. James says

    December 16, 2018 at 4:30 am

    Sausages look spectacular. Having attempted the recipe I am wondering how you stabilise the RED colour from the beetroot for the sausages to maintain colour longer than overnight?

    Reply
    • craig says

      December 16, 2018 at 11:39 am

      That’s a good question. My memory is that they did ‘fade’ a bit. I’ll have to make them again and see. A higher proportion of duck would make them look more red. Beetroot maintains its colour pretty well (whereas the powder has less colour). I don’t have an answer at the moment, but you have me wondering. Thansk for asking…

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

SEARCH FOR RECIPES

THE COOK

I live and cook in the Adelaide Hills in South Australia. The region is similar to the Mediterranean, with temperate climate, fertile hills, nearby ocean, wonderful local vegetables, fruit, wine and meat produced locally. Cooking has been a growing passion for me, about connecting culture, creativity, community and spirit. The small garden in our new home is currently being established with some native bush ‘tucker plants’ and a range of herbs. I’ve just bought a yuzu tree!

Photos taken on iPhone 4, 5 and X and a Canon 5D Mk III.

CONNECT

  • Email
  • Facebook
  • Pinterest

RECENT COMMENTS

  • admin on Roast Cauliflower & Spiced Honey Carrots with Whipped Hummus
  • Judy Redman on Roast Cauliflower & Spiced Honey Carrots with Whipped Hummus
  • Greg on Smoked Jalapeno Cheese Sausages
  • craig on Pork, Duck & Beetroot Sausages
  • James on Pork, Duck & Beetroot Sausages

COOKBOOKS

Heart and Soul

Made In Italy

Plenty

LINKS

Craig's Recipes and Food Experiments
Nibble Me This
Ottolenghi Recipes
Souvlaki for The Soul
Good Food
Adan Medrano
Plant-based Munchies
What Katie Ate
Herbie's Spices
Smitten Kitchen
David Lebovitz
She Simmers
Chocolate and Zucchini
SBS Food
Pete Evans' Recipes

Copyright © 2025 · Foodie Child Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress