Anonymous Fri Oct 07 12:02:23 2005

1 lb. duck meat, coarsely ground

1/3 lb. duck meat, small dice

1/3 lb. fatback

1 egg

1 oz. brandy

2 tsp. dry mustard

1 garlic clove, pared, minced

2 tsp. red peppercorns, cracked

Coriander seeds, crushed, to taste

salt and pepper, to taste

Sausage casings, as needed

Place all ingredients except casings in mixing bowl; combine using paddle. Refrigerate until chilled. Grind through medium die; pipe into casings. Hot smoke using desired wood to internal temperature of 140 degrees F. Refrigerate until chilled.