DUCK SAUSAGE

- 2 pounds ground duck meat
- 4 ounces ground pork fat ( I substitute dark chicken)
- 2 tablespoons salt
- 1 teaspoon red chilli flakes
- 1 tablespoon coriander seed, toasted
- 1/2 teaspoon cumin seed, toasted
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon sugar
- 1/2 cup SANDEMAN 20 YEAR OLD TAWNY PORT
- 1/2 cup cracked ice

Combine all ingredients exept Port and ice. Chill thoroughly and put through grinder. Place 80% of mixture in food processor fitted with steel blade. While machine is running, slowly add Port and ice. Mixture should be mouldable and sticky. fold in remaining sausage mixture. Place in a mold lined with plastic wrap and freeze. Cut frozen sausage into slices to saute for salads and Hors D'uevres.
Note: This is a rich sausage. Some day I intend to stuff it into Small casings and smoke it to see how that works out.

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