If you would like to try making your own cured meats at home but are feeling a little intimidated, this is a great one for you to get started with. There is no heat involved, and using duck yields safe, easy and beautiful results.
The term “corn” stems from Old English and is used to describe any small, hard granules or kernels. In the case of "corned beef," the word refers to the coarse granular salts that were used to cure the beef.
It is counter-intuitive, but water is your biggest friend in the sausage stuffing process. Keeping your hands clean, and keeping the casings and newly prepared sausage wet are extremely helpful. The moisture makes clean up a bit easier as well.
Offal is not awful, and it is amazingly good for you, but it can elicit strong negative emotions especially from those who have never tried it. I promise you, a country pate which is made with both ground meat and ground liver is absolutely fabulous!