INGREDIENTS
10 each duck legs 2 pounds pork butt, boneless
3 ounces vodka 5 basil leaves
Salt and pepper Sausage skins
Directions:
Bone and cut duck legs with 1/2 the fat to fine dice. Grind pork with fat through grinder,
1/8-inch diameter. Chop basil fine. Put meat, vodka, basil, salt and pepper in mixer with
paddle, mix until combined. Check seasonings. Clean skins in cold running water inside
and out. Use sausage stuffer on mixer and feed about 4 feet of sausage, tie sausage of size
desired. Let hang in cooler for 2 days, cook on grill until golden brown.