Recipe Categories
Meat 
Misc. Pork
Cajun/Creole
Cajun Sausage

Lynn's Duck Sausage

10 each duck legs 2 pounds pork butt, boneless
3 ounces vodka 5 basil leaves
Salt and pepper Sausage skins
INSTRUCTIONS
Bone and cut duck legs with 1/2 the fat to fine dice. Grind pork with fat through grinder, 1/8-inch diameter. Chop basil fine. Put meat, vodka, basil, salt and pepper in mixer with paddle, mix until combined. Check seasonings. Clean skins in cold running water inside and out. Use sausage stuffer on mixer and feed about 4 feet of sausage, tie sausage of size desired. Let hang in cooler for 2 days, cook on grill until golden brown.