Ingredients
Preparation
Cut the duck and pork into pieces of about 2 cm and refrigerate.
Rinse the casings to extract the salt and allow them to desalt in lukewarm water for at least 30 minutes.
Pass the duck and the pork through the grinder. Add salt, pepper, garlic powder, onion powder, Mystique cider, egg and mustard to the meat.
Rinse the casings one last time and tie a knot at one end.
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.
Serve the sausages with aligot and a spoon of ketchup and fresh parsley.
Cook the potatoes in a pan of boiling salted water, until tender.
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.
Mash the potatoes with the butter. Add the garlic cream and milk and mix until homogeneous.
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
Directions
Cut the duck and pork into pieces of about 2 cm and refrigerate.
Rinse the casings to extract the salt and allow them to desalt in lukewarm water for at least 30 minutes.
Pass the duck and the pork through the grinder. Add salt, pepper, garlic powder, onion powder, Mystique cider, egg and mustard to the meat.
Rinse the casings one last time and tie a knot at one end.
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.
Serve the sausages with aligot and a spoon of ketchup and fresh parsley.
Cook the potatoes in a pan of boiling salted water, until tender.
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.
Mash the potatoes with the butter. Add the garlic cream and milk and mix until homogeneous.
Add the cheese to the mixture and heat it to obtain an elastic consistency (add milk if necessary). Add salt and pepper to taste.