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DUCK SAUSAGE

2 pounds ground duck meat
4 ounces ground pork fat or dark chicken
2 tablespoons salt
1 teaspoon red chilli flakes
1 tablespoon coriander seed, toasted
1/2 teaspoon cumin seed, toasted
1/2 teaspoon freshly ground black pepper
1 tablespoon sugar
1/2 cup tawny port
1/2 cup cracked ice

Combine all ingredients exept Port and ice. Chill thoroughly and
put through grinder. Place 80% of mixture in food processor fitted
with steel blade. While machine is running, slowly add Port and
ice. Mixture should be mouldable and sticky. fold in remaining
sausage mixture. Place in a mold lined with plastic wrap and freeze.
Cut frozen sausage into slices to saute for salads and Hors D'uevres.

Note: This is a rich sausage. Some day I intend to stuff it into
Small casings and smoke it to see how that works out.

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