Duck Sausages with Paprika and Cheddar
Duck provides dense protein, a deeper flavor, and strong satiety, while cheddar adds calcium and a rich creamy depth. A generous amount of sweet paprika makes the profile warmer and brighter without loading the recipe with extra carbs. These are substantial keto grilling sausages with a deeper meat-forward flavor.
Cut duck breast with skin (500 g) and boneless duck leg (500 g) into pieces suitable for the grinder. Pass the meat twice through a 2 mm plate so the mince becomes smoother and denser.
Crush black pepper (3 g). Coarsely grate cheddar (80 g) and combine it with paprika (50 g), table salt (13 g), thyme (1 g), and water (100 g).
Add the mixture to the mince and knead for 8-10 minutes until the mass turns sticky and even. Chill the mince for 1 hour.
Mix the mince again, stuff the casing, and form sausages about 18 cm long. Leave them for 20-30 minutes so the surface dries slightly and the sausages hold their shape better on the grill.
Grill the sausages over moderate heat for 10-12 minutes, turning regularly. They should reach at least 70-72°C inside, and the surface should brown well. After grilling, let the sausages rest for 3 minutes and serve hot.
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