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4 pound fresh duck meat cut from the bone run through the largest holes of butcher's grinder
2 pound pancetta run through the same grinder
2 tablespoon freshly ground black pepper
4 tablespoon kosher salt
½ cup dry white wine
sheep casings, 8 feet, about ½ pound
2 tablespoon extra virgin olive oil
1 garlic clove minced
1 tablespoon tomato paste
1 red onion finely chopped
1 cup dry red wine
½ cup brown chicken stock
¼ cup finely chopped Italian parsley
In a mixing bowl, stir together the duck and pancetta with your hands until well mixed. Add pepper, salt and white wine and mix until well blended, again with your hands. You must move quickly here or your body temperature could change the texture of the fat.
Set up the sausage stuffer and place the casing over the funnel feeder. If you do not have a sausage stuffer, form the sausage into ¼ pound logs by hand, and be careful handling them. Stuff the sausage into the casings, twisting every 3 ½ to 4 inches so that each sausage is about 4 ounces, and form 22 to 25 sausages. Prick them all over with a needle and set aside in a cool place until ready to cook.
In a 12 to 14 inch skillet, heat the olive oil over medium heat and add sausages. Cook until golden brown, about 7 minutes a side, then add the onions and garlic. Cook until soft and golden, about 8 to 9 minutes. Remove the sausages and set on a plate. Stir in the tomato paste and cook for 5 or 6 minutes. Add the red wine and stock, scraping the bottom of the pan with a wooden spoon to release any browned bits into the mixture. Return the sausages to the pan. Cook over medium heat covered, for 15 minutes, turning occasionally. Stir in the parsley and serve immediately.