I was digging through the freezer the other day, and came across a bag of duck meat from last year. I must’ve been saving it to make sausage before it got buried under everything. So I took it out to make a duck sausage. My wife had recently gone out to eat and brought home her leftovers: roasted duck with apples, onions, potatoes, and sage. It inspired the recipe below, and it turned out amazing. I grilled my sausages, served them on a bed of potatoes, and topped them with pickled chicken of the woods mushrooms. And, below the recipe, you’ll find some guidelines for how I approach sausage making.