1 lb. magret duck breast, fat included
1/4 lb. white turkey breast meat
2 lbs. boneless, skinless chicken thighs
2 lbs. dark meat turkey (from thighs and drum sticks)
1/2 lb. pork fat
2 t. kosher salt
1/2 t. black pepper
1 t. dried basil
1 t. dried oregano
1/2 t. hot red pepper flakes
5 cloves finely mince garlic
Chop the meats into 2' chunks. Run the porkfat through the meat grinder once. Set aside. Grind the other meats twice. Combine meat and fat in a large bowl, stir and mix in well the spices and garlic.
Rinse the salt off the sausage casings including running water through them to clear out the insides too. Carefully bunch the casing on to the funnel attachement of the grinder, so the whole length is on the funnel.
Pulll down two inches of casing so you can hold the end when the sausage meat is pushed through the funnel. Every four or five inches or so give the casings a twist to make individual links. Watch video here.
Pan fry or grill or smoke the sausages as desired. They freeze well.