Chinese Duck Sausage Patties Recipes

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DUCK SAUSAGE



Duck Sausage image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 2 to 4 servings

Number Of Ingredients 12

2 tablespoons ground duck meat
1 cup diced duck meat
2 tablespoons ground duck fat, plus more for cooking sausage
1/4 cup flour (add enough hot water to make a small pastry dough, about 2 tablespoons)
2 tablespoons port wine
1 teaspoon fennel seeds
Salt and pepper
Sugar
1 egg white
1 pound foie gras
Duck skin
8 pounds duck fat

Steps:

  • Add all ingredients except for the foie gras into a large bowl. Mix well. Roll out and add the foie gras to the center. Roll into a sausage. Cover using the duck skin for casing. Tie with butcher?s string to secure. Confit the duck sausage by cooking in duck fat in a very slow heat until cooked (about 25 minutes). Take out and roast in a roasting pan, in a preheated 350 degree oven, until golden brown and crispy.
  • Wine Suggestion: River Bend, Russian River Valley, Pinot Noir, 1996

ASIAN PORK PATTIES



Asian Pork Patties image

While on the road, my husband can't find a lot of good Chinese restaurants. So, when he's home, I offer him a variety of Asian dishes, including this one.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

1/2 cup bread crumbs
1 egg, lightly beaten
2 tablespoons soy sauce
3/4 teaspoon ground ginger
3/4 teaspoon ground mustard
1 pound ground pork
1 can (20 ounces) unsweetened pineapple chunks, undrained
1 medium green pepper, cut into chunks
3 green onions, sliced
3 tablespoons white vinegar
3 tablespoons water
3 tablespoons brown sugar
2 tablespoons cornstarch
Hot cooked rice

Steps:

  • In a large bowl, combine the first five ingredients. Crumble pork over mixture and mix well. Shape into four patties. , In a large skillet, over medium heat, brown patties 4-5 minutes on each side or until a thermometer reads 160°; drain. Add the pineapple, juice, green pepper and onions; bring to a boil. Reduce heat; cover and simmer for 10 minutes. , In a small bowl, combine the vinegar, water, brown sugar and cornstarch. Add to pineapple mixture. Bring to a boil; cook and stir for 2 minutes. Serve with rice.

Nutrition Facts : Calories 455 calories, Fat 19g fat (7g saturated fat), Cholesterol 129mg cholesterol, Sodium 669mg sodium, Carbohydrate 44g carbohydrate (27g sugars, Fiber 2g fiber), Protein 26g protein.

CHEF JOHN'S BREAKFAST SAUSAGE PATTIES



Chef John's Breakfast Sausage Patties image

This is a simple breakfast sausage in patty form. So easy! The key is to get freshly and coarsely ground pork shoulder from a real live butcher.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Pork Shoulder Recipes

Time 8h25m

Yield 6

Number Of Ingredients 8

1 pound coarsely ground pork shoulder
2 teaspoons fennel seeds, or more to taste - lightly crushed
2 teaspoons freshly grated orange zest
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon dried Italian herb seasoning
⅛ teaspoon red pepper flakes
1 pinch freshly grated nutmeg

Steps:

  • Place pork, fennel seeds, orange zest, salt, black pepper, Italian seasoning, red pepper flakes, and nutmeg into a bowl and stir very lightly with a fork to combine. Do not overmix. Cover and refrigerate overnight.
  • Check seasonings before using: Shape about 2 teaspoons sausage into a small patty and fry until brown in a skillet over medium heat. Let cool 1 to 2 minutes and taste for seasoning.
  • Cover a cutting board with plastic wrap. Divide sausage into 6 equal pieces, roll into a balls, and wrap each ball with plastic wrap. Press flat into patties and discard plastic.
  • Place a heavy skillet, such as a cast iron skillet, over medium-high heat. Cook patties in hot skillet until meat is no longer pink in the center and the sausage is browned, about 3 minutes per side. Serve immediately.

Nutrition Facts : Calories 159.8 calories, Carbohydrate 0.8 g, Cholesterol 49 mg, Fat 11 g, Fiber 0.5 g, Protein 13.6 g, SaturatedFat 4.1 g, Sodium 358.8 mg, Sugar 0.1 g

DUCK SAUSAGE



Duck Sausage image

Provided by Craig Claiborne

Categories     dinner, project, main course

Time 1h

Yield 11 or 12 sausages

Number Of Ingredients 7

2 ready-to-cook ducks, about 6 pounds each (see note)
1/4 teaspoon crushed dried thyme
1/2 bay leaf, broken into small pieces and finely chopped
1/4 teaspoon allspice
Salt to taste, if desired
Freshly ground pepper to taste
1/2 cup shelled, blanched pistachios

Steps:

  • It is best to prepare these sausages one day in advance and refrigerate them until ready to cook.
  • Cut away and reserve the meat from the ducks. There should be about 2 pounds of meat. Discard the bones and any fibrous membranes. Reserve 1/4 pound duck fat.
  • Cut the duck meat into 1-inch cubes and put in a mixing bowl. Chop up the duck fat and add it and the thyme, bay leaf, allspice, salt and pepper. Blend well.
  • If using a sausage stuffer, put half the duck mixture into the container of a food processor and blend until the mixture is slightly finer than hamburger. Repeat with the remainder. Combine the two batches and add the pistachios. Blend well in a bowl. Follow the manufacturer's instructions for filling the sausage casings. If using a meat grinder and stuffer, follow the manufacturer's instructions for stuffing the casings. When the filling has been added, pinch off the casing and tie a knot at each end. Tie a piece of string at 5- or 6-inch intervals. There should be 11 or 12 sausages. Wrap the sausages in clear plastic wrap and refrigerate overnight.
  • To cook, cut off as many lengths of sausage as desired. Prick each sausage all over, forming pin-sized holes. Grill or broil the sausages, turning as necessary, about 15 minutes or until done. Or preheat the oven to 375 degrees. Place the sausages in a skillet and add 1/8 inch water. Bring the water to a boil on top of the stove and place the skillet in the oven. Bake 15 to 20 minutes, turning once, or until the sausages are done.

CHICKEN SAUSAGE PATTIES



Chicken Sausage Patties image

Enjoy the taste of homemade breakfast sausage without the guilt. This hearty recipe used ground chicken in place of regular pork sausage for a lighter spin on the favorite breakfast fare. -Mary Webb, Longwood, Florida

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 2 servings.

Number Of Ingredients 8

2 tablespoons chopped onion
3/4 teaspoon plus 2 teaspoons olive oil, divided
1/2 cup grated peeled tart apple
1 tablespoon minced fresh sage or 3/4 teaspoon rubbed sage
1/4 teaspoon salt
1/8 teaspoon pepper
Dash ground cinnamon
1/4 pound ground chicken or turkey

Steps:

  • In a nonstick skillet, saute onion in 3/4 teaspoon oil until crisp-tender. Add apple; cook until tender, about 5 minutes. Let stand until cool enough to handle. Stir in seasonings. Crumble chicken over apple mixture and mix well. Shape into four 1/2-in.-thick patties., In a skillet, cook patties in remaining oil over medium heat or until juices run clear.

Nutrition Facts : Calories 0g sugar total.

CHINESE DUCK SAUSAGE PATTIES



Chinese Duck Sausage Patties image

Make and share this Chinese Duck Sausage Patties recipe from Food.com.

Provided by foodart

Categories     Whole Duck

Time 25m

Yield 12 serving(s)

Number Of Ingredients 9

1 peking duck, shredded
2 lbs ground pork
2 links chinese duck sausage
6 water chestnuts, minced
2 Chinese black mushrooms, soak and minced
1 stalk green onion, minced
2 tablespoons hoisin sauce
2 tablespoons cornstarch
3 tablespoons water

Steps:

  • In a mixing bowl add all of the ingredients and combine the mixture and form into 12 patties and pan fry and serve.

Nutrition Facts : Calories 255.3, Fat 18.3, SaturatedFat 6.6, Cholesterol 81.8, Sodium 103.3, Carbohydrate 3.6, Fiber 0.2, Sugar 1, Protein 17.9

CHINESE DUCK SAUSAGE PATTIES



Chinese Duck Sausage Patties image

Make and share this Chinese Duck Sausage Patties recipe from Food.com.

Provided by foodart

Categories     Duck

Time 20m

Yield 8 serving(s)

Number Of Ingredients 11

1 whole duck, roasted at Chinese market and shredded
2 lbs ground pork
2 links duck sausage, Chinese market and finely minced
8 water chestnuts, chopped
3 Chinese black mushrooms, soak and minced
1 egg
1 stalk green onion, minced
2 tablespoons hoisin sauce
2 tablespoons cornstarch
3 tablespoons water
oil

Steps:

  • In a mixing bowl add all of the ingredients and combine the mixture and form into patties and pan fry in a lightly oil nonstick skillet. Place the patties onto paper towel.
  • Make 16 patties at 3oz each.

Nutrition Facts : Calories 973.8, Fat 87.2, SaturatedFat 30.1, Cholesterol 225.6, Sodium 238.8, Carbohydrate 5.9, Fiber 0.5, Sugar 1.6, Protein 38.5

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