Pork sausages with duck confit and pears

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



  • 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



  • 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!