Duck Truck Sausage Recipe On Potato Aligot - Recipe - Du Minot
Yields8 Servings
Prep Time45 minsCook Time15 minsTotal Time1 hr


 

Ingredients

For sausages
 1 kg duck (preferably boneless thighs)
 250 g fat pork
 17 g salt
 4 g pepper
 1 tbsp old-fashioned mustard
 2 meters of casing
 2 oz Mystique cider
 1 pinch garlic powder and onion powder
 1 whole egg
 ketchup (homemade style)
 fresh parsley
For aligot
 5 cups peeled and cut potatoes
 ½ cup cream
 4 clove garlic chopped
 ¼ cup butter
 ¼ cup milk
 ½ lb Exil cheese from Fromagerie Métayer
 salt and pepper

Preparation

For Sausages
1

Cut the duck and pork into pieces of about 2 cm and refrigerate.

2

Rinse the casings to extract the salt and allow them to desalt in lukewarm water for at least 30 minutes.

3

Pass the duck and the pork through the grinder. Add salt, pepper, garlic powder, onion powder, Mystique cider, egg and mustard to the meat.

4

Rinse the casings one last time and tie a knot at one end.

5

Insert the casing on the cone of the mill’s outlet and start filling. Every 10 cm, turn the casing a few times to obtain the shape of the sausage and so on.

6

Serve the sausages with aligot and a spoon of ketchup and fresh parsley.

For Aligot
7

Cook the potatoes in a pan of boiling salted water, until tender.

8

In another saucepan, bring the cream and garlic to a boil. Leave to infuse for a few minutes and remove the garlic. Pass through a sieve.

9

Mash the potatoes with the butter. Add the garlic cream and milk and mix until homogeneous.

10

Add the cheese to the mixture and heat it to obtain an elastic consistency (add milk if necessary). Add salt and pepper to taste.

Ingredients

For sausages
 1 kg duck (preferably boneless thighs)
 250 g fat pork
 17 g salt
 4 g pepper
 1 tbsp old-fashioned mustard
 2 meters of casing
 2 oz Mystique cider
 1 pinch garlic powder and onion powder
 1 whole egg
 ketchup (homemade style)
 fresh parsley
For aligot
 5 cups peeled and cut potatoes
 ½ cup cream
 4 clove garlic chopped
 ¼ cup butter
 ¼ cup milk
 ½ lb Exil cheese from Fromagerie Métayer
 salt and pepper

Directions

For Sausages
1

Cut the duck and pork into pieces of about 2 cm and refrigerate.

2

Rinse the casings to extract the salt and allow them to desalt in lukewarm water for at least 30 minutes.

3

Pass the duck and the pork through the grinder. Add salt, pepper, garlic powder, onion powder, Mystique cider, egg and mustard to the meat.

4

Rinse the casings one last time and tie a knot at one end.

5

Insert the casing on the cone of the mill’s outlet and start filling. Every 10 cm, turn the casing a few times to obtain the shape of the sausage and so on.

6

Serve the sausages with aligot and a spoon of ketchup and fresh parsley.

For Aligot
7

Cook the potatoes in a pan of boiling salted water, until tender.

8

In another saucepan, bring the cream and garlic to a boil. Leave to infuse for a few minutes and remove the garlic. Pass through a sieve.

9

Mash the potatoes with the butter. Add the garlic cream and milk and mix until homogeneous.

10

Add the cheese to the mixture and heat it to obtain an elastic consistency (add milk if necessary). Add salt and pepper to taste.

Duck Truck Sausage Recipe On Potato Aligot