Pekin Duck Smoked Sausage with Apple Brandy

Pekin Duck
Smoked Sausage with
Apple Brandy

4 EA @ 3 OZ. (12 OZ. PKG)
Regular price $10.00 Sale

Yes, the name of this sausage tastes and smells as good as it sounds. Lightly smoked Pekin Duck meat combined with the fruity taste of Apple Brandy makes this a truly delicious sausage. Throw them on the grill and watch them disappear as friends and family devour these without any accompaniments.

*** Contains Pork, Chicken and Beef

Ingredients

Duck, Chicken, Pork, Beef, Bacon (Cured With: Water, Salt, Less than 2% of Brown Sugar, Sodium Phosphate, Sodium Erythorbate and Sodium Nitrate), Duck Skin, Potatoes, Water, Salt, Sugar, Applejack Brandy (Contains Sulfiting Agents), Flavorings, Spices and Spice Extracts, Caramel, Butter Flavor (Gum Arabic, Butter, Contains Milk, Modified Corn Starch, Salt, Whey Solids Non Fat Dry Milk, Dehydrated Butter, Natural Butter Flavor, Sugar, Xanthan Gum, Lactid Acid, Turmeric and Annatto (For Color), Maltodextrin, Sodium Bicarbonate), Paprika, Soy Protein Concentrate, Non Fat Skim Milk Powder, Garlic Powder, Dextrose, Sodium Nitrite, Stuffed in a Natural Pork Casing.

Recipe

Fossil Farms Smoked Duck Sausage + Kale Soup

Download printable .pdf file.

Prep Time: 60 minutes
Yields: 4-6 portions

Brief
For the chilly nights ahead, a big bowl of hearty soup is sure to satisfy and often makes for great leftovers the next day. Adding Smoked Duck Sausage into the mix makes this recipe a real winner!

Ingredients
1 package Fossil Farms’ Smoked Pekin Duck Sausage with Apple Brandy
2 qts. chicken stock
1 tbsp. olive oil
1 medium onion, small diced
1 carrot, small diced
1 celery stalk, small diced
1.5 lbs. Russet potatoes, washed, medium diced
1 tbsp. fresh thyme, diced leaves
2 lbs. kale, trimmed, chopped, rinsed, drained
Kosher salt, to taste Black pepper, to taste Pinch of cayenne pepper

Equipment
1 large stock pot

Method
1 Heat oil in stock pot over medium-high heat. Add sausage and cook until brown on all sides. Transfer sausage to cutting board and allow time to cool before slicing in 1⁄4 inch disks.

2 Reduce heat and add onion, carrot, celery to pot. Season with salt and pepper to taste. Cook vegetables until tender.

3 Add potatoes and chicken stock. Once stock raises to boiling temperature, add kale, thyme and alixws sausage. Simmer for 45 minutes until potato is cooked and kale is tender.

4 Before serving, try broth and add more seasoning to taste.

Yes, the name of this sausage tastes and smells as good as it sounds. Lightly smoked Pekin Duck meat combined with the fruity taste of Apple Brandy makes this a truly delicious sausage. Throw them on the grill and watch them disappear as friends and family devour these without any accompaniments.

*** Contains Pork, Chicken and Beef

Ingredients

Duck, Chicken, Pork, Beef, Bacon (Cured With: Water, Salt, Less than 2% of Brown Sugar, Sodium Phosphate, Sodium Erythorbate and Sodium Nitrate), Duck Skin, Potatoes, Water, Salt, Sugar, Applejack Brandy (Contains Sulfiting Agents), Flavorings, Spices and Spice Extracts, Caramel, Butter Flavor (Gum Arabic, Butter, Contains Milk, Modified Corn Starch, Salt, Whey Solids Non Fat Dry Milk, Dehydrated Butter, Natural Butter Flavor, Sugar, Xanthan Gum, Lactid Acid, Turmeric and Annatto (For Color), Maltodextrin, Sodium Bicarbonate), Paprika, Soy Protein Concentrate, Non Fat Skim Milk Powder, Garlic Powder, Dextrose, Sodium Nitrite, Stuffed in a Natural Pork Casing.

Recipe

Fossil Farms Smoked Duck Sausage + Kale Soup

Download printable .pdf file.

Prep Time: 60 minutes
Yields: 4-6 portions

Brief
For the chilly nights ahead, a big bowl of hearty soup is sure to satisfy and often makes for great leftovers the next day. Adding Smoked Duck Sausage into the mix makes this recipe a real winner!

Ingredients
1 package Fossil Farms’ Smoked Pekin Duck Sausage with Apple Brandy
2 qts. chicken stock
1 tbsp. olive oil
1 medium onion, small diced
1 carrot, small diced
1 celery stalk, small diced
1.5 lbs. Russet potatoes, washed, medium diced
1 tbsp. fresh thyme, diced leaves
2 lbs. kale, trimmed, chopped, rinsed, drained
Kosher salt, to taste Black pepper, to taste Pinch of cayenne pepper

Equipment
1 large stock pot

Method
1 Heat oil in stock pot over medium-high heat. Add sausage and cook until brown on all sides. Transfer sausage to cutting board and allow time to cool before slicing in 1⁄4 inch disks.

2 Reduce heat and add onion, carrot, celery to pot. Season with salt and pepper to taste. Cook vegetables until tender.

3 Add potatoes and chicken stock. Once stock raises to boiling temperature, add kale, thyme and alixws sausage. Simmer for 45 minutes until potato is cooked and kale is tender.

4 Before serving, try broth and add more seasoning to taste.

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