Recipe courtesy of Mario Batali
Show: Molto Mario
Print
Duck Sausage: Salsiccia d'Anitra
Total:
1 hr
Prep:
15 min
Cook:
45 min
Yield:
6 servings
Total:
1 hr
Prep:
15 min
Cook:
45 min
Yield:
6 servings

Ingredients

  • 4 pounds fresh duck meat cut from the bone and run through the largest holes of butcher?s grinder
  • 2 pounds pancetta, run through the same grinder
  • 2 tablespoons freshly ground black pepper
  • 4 tablespoons kosher salt
  • 1/2 cup dry white wine
  • Sheep casings, 8 feet, equaling about 1/2 pound
  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic, minced
  • 1 tablespoon tomato paste
  • 1 red onion, finely chopped
  • 1 cup dry red wine
  • 1/2 cup chicken stock, recipe follows
  • 1 bunch Italian parsley, finely chopped to yield 1/4 cup
Brown Chicken Stock:
  • 3 1/2 pounds chicken wings, backs, and bones
  • 3 carrots, coarsely chopped
  • 2 onions, coarsely chopped
  • 4 ribs celery, coarsely chopped
  • 2 tablespoons tomato paste
  • 1 tablespoon black peppercorns
  • 1 bunch parsley stems

Directions

In a mixing bowl, stir together the duck and pancetta with your hands until well mixed. Add pepper, salt and white wine and mix until well blended, again with your hands. You must move quickly here or your body temperature could change the texture of the fat.

Set up the sausage stuffer and place the casing over the funnel feeder. If you do not have a sausage stuffer, form the sausage into 1/4-pound logs by hand, and be careful handling them. Stuff the sausage into the casings, twisting every 3 1/2 to 4 inches so that each sausage is about 4 ounces, and form 22 to 25 sausages. Prick them all over with a needle and set aside in a cool place until ready to cook.

In a 12 to 14-inch skillet, heat the olive oil over medium heat and add sausages. Cook until golden brown, about 7 minutes a side, then add the onions and garlic. Cook until soft and golden, about 8 to 9 minutes. Remove the sausages and set on a plate. Stir in the tomato paste and cook for 5 or 6 minutes. Add the red wine and stock, scraping the bottom of the pan with a wooden spoon to release any browned bits into the mixture. Return the sausages to the pan. Cook over medium heat covered, for 15 minutes, turning occasionally. Stir in the parsley and serve immediately.

Brown Chicken Stock:

In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking. Add all the chicken parts and brown all over, stirring to avoid burning. Remove the chicken and reserve. Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat. Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.

Categories:

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Peking Duck

Recipe courtesy of Ching-He Huang

Leftover Duck

Crispy Duck

Recipe courtesy of Ching-He Huang

Duck Ragu

Recipe courtesy of Debi Mazar and Gabriele Corcos

Sausage Stuffed Mushrooms

Recipe courtesy of Kelsey Nixon

Peking Duck Noodle Soup

Recipe courtesy of Chuck Hughes

Peking Duck Spring Rolls

Recipe courtesy of Ching-He Huang

Duck Fat Potatoes

Recipe courtesy of Laura Calder

On TV

Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Donut Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Sugar Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cupcake Wars

10pm | 9c

Cupcake Wars

11pm | 10c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Trending Videos

Brunch Bonanza

So Much Pretty Food Here