by: Max M Rasmussen

Homemade sausages of duck, sage and roasted garlic

One of my favorite sausage recipes. It is actually good enough that you can serve it to guests, instead of the other kinds of "fine" meat. It is a dark and powerful tasting sausage.


  • 5 m (16 yards) pig intestines / Sausage Casings
  • 1 ½ kg minced meat from thigh of duck
    • Remove as much as possible of the tendons, fat and membranes. As I recall, you have to start with approx. 2-2 ½ kg whole leg to get the right amount of pure mince.
  • 650 g minced lard
  • 40 g  (3 tbsp) salt
  • 60 g (2 oz) chopped sage (1 dl with top)
  • 60 g (2 oz) roasted garlic paste (3 tbsp)
  • 15 g (½ oz) coarsely ground black pepper. (1½ tbsp)
  • 1 dl (½ cup) water
  • 2 dl (1 cup) red wine


Let the casing soak in cold or lukewarm water. At least for 30 minutes. Rinse them carefully before use.

Mix all the ingredients, except water and wine.

Mince it on a meatgrinder through the finest perforated plate.

Mix in the water and wine.

Stir in a machine for about 1 minutes until all ingredients are well mixed, and the mixture begins to stick together.

Fry a small portion of the stuffing as a flat meatball. Taste it for seasoning.

Fill it in the casing. They expand a lot so make sure they are very loose.

Turn them into approx. 15 cm long sausages.

Fry to an internal temperature of approx. 65°C (150°F).


I much prefer to grill this sausages. I usually throw some smoking sawdust or a piece of beech wood on top of the coals, so they become well smoked.

The discarded stuff from the drumsticks. Bones, tendons, membranes etc. i ususally turn into a duck stock, which I then make a strong reduced sauce with. It fits perfectly with the sausages.