Duck Sausages with Five Spice
Duck brings rich flavor, useful fat, and strong satiety. Five-spice blend and orange zest deepen the aroma without adding a meaningful carb load. The result is a bold keto sausage with an eastern accent and a very juicy texture.
Cut duck breast with skin (500 g) and boneless duck legs (500 g) into grinder-sized pieces. Grind the meat twice through a fine plate.
Add table salt (14 g), allulose (2 g), black pepper (1 g), orange zest (1 g), and five-spice blend (2 g). Pour in water (100 g) and knead thoroughly until the mixture becomes dense and sticky.
Chill for 1 hour, then mix again briefly. Stuff the natural casing (as needed) and form sausages about 18 cm long.
Let the sausages dry for 15-20 minutes so the casing fits the filling more tightly. Then grill them over moderate heat for 10-12 minutes, turning regularly.
Serve hot while the duck fat still keeps the sausages especially juicy.
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