I’ve just been to the butcher shop and bought myself half a dozen thick Hoi Sin Duck sausages. I’m going to cook these for my family tomorrow and although I’m not daunted or short of my own ideas, I’d be interested to hear how other dopers would suggest serving them.
Last week I baked some nice pork sausages basted with marmalade and they were super; I thought maybe I’d do these with plum jam.
I saw a sauce made on a cooking show recently, with a dry red wine and cherry preserves (along with some suitable spices). The sauce was for pork chops. I would think, though, you could use the method (wine and preserves and seasoning) for sausages, too. Orange marmalade, perhaps? (Since duck is traditionally served with orange sauce).
I would just be obvious:
BBQ or grill the sausages and then quarter them lengthwise and present on a platter with:
lengths of shallot the same as the sausage
lengths of seedless Lebanese cucumber as above
steamed bok choy and broccolini
hoi sin or char sui sauce
premade warmed pancakes (use your own batter mix just add some turmeric and chili to taste)
Do it yourself from there.
That is a really nice sausage to have available. What else do they make?
Hmmmm. Duck Sausages.
First idea that comes to mind. . .a “bangers & mash”.
I’d make mashed potatoes, and probably an orange sauce to go with them. Maybe asparagus to accompany.
I’ve also made a cinnamon/cherry sauce with Kleinwasser (a cherry liquer) to go with duck, which I’d use in lieu of the orange sauce in that recipe.
However, here’s what I’d really go with. I was grilling duck at Christmastime, and my French brother-in-law made an apple dish to go with the duck. Basically, he made an apple pie filling in a saute pan. . .he sliced some apples, added plenty of butter and sugar, and a little cinnamon. He kept it over low/medium heat until the apples were soft. Sorry for the lack of detail, but you cook enough to pull something like that off, I’m sure. He might have added a little brandy.
I’m stuck in a rut with the mashed potatoes idea right now, but apples, potatoes, and duck is really talking to me. I’d probably NOT do anything fancy with the mashies (like adding garlic) if I’m doing something sweet (like the apples).
I don’t know how I’d cook duck sausages. My typical sausage technique is to boil them, and then grill for 5 minutes or so, OR, slice lengthwise, open like a “butterfly” and grill them that way. You’re able to cook them through, and get nice grill-crust, without burning them.
Hmmm… what about pureed roast potatoes? Not even sure it would work.
Duck-in-the-hole!
You would lose the crunchy roasty part. Perhaps pureed and served with caramelized onions? Sort of roasty, but sweet.
Sausages are their speciality and they have a very wide range, filling the entire front window. Lots of differently-seasoned varieties of pork, beef, lamb, venison, wild boar, game and poultry. I think I’ve seen ostrich in there too at times.
Probably as many as fifty different types available at any one time - I think I might make a point of trying them all in turn. The spicy Spanish pork looks good - sort of like chorizo, but not dried.
Aha… roast some large potatoes carefully to get them really crispy, halve them and scoop out the soft insides, mash and mix in the caramelised onions, then spoon it back into the crispy potato shells - how does that sound?
Man do I wish I lived near you.
We had 2 lo cal butchers up until a few years back and the home made sausage from either one were fantastic.
Then Tesco opened a superstore not 5 minutes away from them, need I say more :mad:
Delicious.
You may need to add a bit of butter to the spuds while mashing. And rubbing the skins with oil before roasting is not a bad idea either.
When should I get there?
FWIW, I cook my onions slowly very slowly when caramelizing them.
What about mixing a sweet fruit with chipotles for a spicy sweet taste? Or, go savory with sage, a little garlic, and onion?
Great as the meat with some stir fried vegs and noodles.
Ooo, yeah. I had a really great noodle soup made with duck. I think it was duck sausage too. It was at a noodle shop we came across while running errands in Pittsburgh with a friend. It was excellent with some cayenne in it too.