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.