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10 each duck legs 2 pounds pork butt, boneless

3 ounces vodka 5 basil leaves

Salt and pepper Sausage skins


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.

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