Pork sausages with duck confit and pears

Name: Pork sausages with duck confit and pears
Prep time: 1 h 20 min
Cook time: 25 min
Yield: 20 sausages
Cuisine: Québécoise
Ingredients: 3 tablespoons butter; 3 bartlett pears, peeled and cut in big cubes; 3 teaspoons fennel seeds; 1 tablespoon black peppercorn; 10 juniper berries; 2 bay leaves; 2kg medium lean ground pork; 500g smoked bacon, cut in big cubes; 4 cooked duck confit legs, meat removed and coarsely chopped; 2 tablespoons sea salt; 1/3 cup fresh chives, finely chopped; 1/4 cup white wine; Pork sausages casings for about 4 pounds

Preparation 1 h 20 min
Cooking 25 min
Servings 20 sausages
Freezing Absolutely

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Ingredients

3 tablespoons butter
3 bartlett pears, peeled and cut in big cubes
3 teaspoons fennel seeds
1 tablespoon black peppercorn
10 juniper berries
2 bay leaves
2kg medium lean ground pork
500g smoked bacon, cut in big cubes
4 cooked duck confit legs, meat removed and coarsely chopped
2 tablespoons sea salt
1/3 cup fresh chives, finely chopped
1/4 cup white wine
Pork sausages casings for about 4 pounds

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Preparation

In a big pan at medium heat, melt the butter and add the pears with 1 teaspoon of fennel seeds. Stir well and cook for 5 minutes. Remove from pan and let cool down for 5 minutes.
Pour the pepper, juniper berries and bay leaves in a blender and shred until fine.
In a big bowl, add the pears, spices mix and the rest of the ingredients then mix well with your hands.
Fill your sausages with your favourite machine ( without grinding again to keep the texture ) and make sure your casings are wet at all time to make it easier for you.
Preheat the oven at 400°F.
Place your sausages on a baking tray and cook in the oven for about 15-20 minutes, or until they are cooked and nicely grilled, flipping them once in a while!