Cajun Duck Sausage Skillet

Sitting in the duck blind I had this idea for some Cajun Duck sausages that I had made a while back. I wanted to make a skillet meal that would make my swamp brothers proud. I pulled out my phone and jotted down the idea and went back to hunting. Once home it was time to make the idea a meal. This is what I came up with and it turned out delicious. Enjoy!

Cajun Duck Sausage Skillet 

w/ Rice and Red Beans 

Ingredients: 

14oz Smoked Cajun Duck Sausages (See Recipe) 

1 tbsp Avo oil 

1 tsp smoked Paprika 

½ tsp oregano 

½ tsp thyme 

½ tsp garlic powder 

½ tsp onion powder 

1/8^th tsp cayenne 

½ tsp cracked pepper 

Salt to taste 

1 15oz can fire roasted tomatoes, diced with juices

1 ½ cups rice 

2 cups chicken broth (Or wild game broths) 

1 green bell pepper, chopped 

3 cloves garlic, minced 

1 can red beans, drained 

3 green onions, chopped 

Directions: 

1. Slice sausages into ½ inch slices. In a hot deep skillet or Dutch add oil and sausages. Cook until sausages are browned. Don’t worry if they start to get dark, this is going to add a richer and deep flavor. 
2. Add chopped bell peppers to sausages and cook 1-2 minutes more. Add garlic and cook 30 seconds more. 
3. Add all spices to the sausage and pepper mixture, sauté for 1 minutes to build more flavor within the spices. 
   Remove tomatoes from can and chop them, add back to juices from can.
4. In same skillet add rice, tomatoes, beans and stock. Stir to combine and scrape the bottom, getting all that stuck on flavor
5. Bring to a boil, reduce heat to low and cover. Simmer for 20 minutes. Remove from heat and let sit 10 minutes covered. 
6. Remove lid, stir combining all ingredients better, and plate with green onions and your favorite hot sauce. 
7. Enjoy 

Spicy Cajun Duck Sausage 

Ingredients: 

1 pound ground duck 

½ pound pork fat or bacon 

½ white onion, minced 

3 cloves garlic, minced 

½ green and red bell pepper, minced 

1 green onion, minced 

1 tsp black pepper 

½ tsp salt 

½ tsp insta cure 

½ tsp red pepper flakes 

1 tsp smoked paprika 

½ tsp cayenne pepper 

1 tsp celery seed 

1 tsp thyme 

1 tsp dried parsley 

2 tbsp nonfat dry milk powder 

¼ cup cold water or beer 

Hog casings. 

Directions: 

1. Cube your meat and mix, place in freezer for 1 hour to chill, along with grinder parts
2. Clean and rehydrate your casings in warm water or follow-on package instructions. 
3. Grind your two meats along with onions, peppers and garlic through the rough chop plate on your grinder. If meat is warm place back in freezer to chill down to 40º below. and pass through the smaller grind plate
4. Add remaining ingredients and mix by hand, your meat mixture should be very sticky and tacky. It should stick to your hand when held upside down. 
5. Stuff sausages, poking and air pockets you see forming during the stuffing process. Twist to desired size and cut. 
6. Let your sausages rest in the refrigerator overnight to help develop the flavors. 
7. At this point you can freeze, smoke or grill your sausages.

(If you choose to smoke your sausages, smoked at 165-180º for until internal temp is 155º )