Last week I mentioned the amazing duck sausage that I picked up from The Foodshed farmers market in Brooklyn and have since been debating the best way to use this sausage. I wanted to do something that leaves the duck flavor as the star, so pasta seemed like a good choice.
This is the recipe I came up with:
Duck Sausage Spaghetti
2/3 lb of Spaghetti (I use gluten-free brown rice pasta)
1 package of Duck Sausage (the fresher the better- I used Hudson Valley Duck Farm’s Duck Sausage w/ Cherries)
2 – 3 cups of baby spinach
Put your water up to boil. Place the sausage in a hot skillet and brown them on all sides slices – if you don’t want to eat the casings you could remove the meat from them by squeezing into the pan and use the meat more like ground duck, otherwise… When the casings tighten and are sufficiently browned move the sausage to a cutting board and cut them into slices.
By this time your water should be ready for your pasta – I broke the spaghetti in half, but this is just my preference. Transfer the meat back to the pan and brown again. When the pasta is cooked to your liking, strain it and dump it onto the sausage in the skillet. Toss together for a few spins and transfer the whole thing into a mixing bowl. Add the spinach by the handful, stirring it as you go – the hot pasta will just start to wilt the spinach, when all of it has been added and wilting stops it from flying around pour your pasta onto a serving dish or just grab a fork.!
The sausage turned out to be full of complex flavors of clove and cherry and fennel. Making for a sweet and rich pasta dish. Of course the flavors will be different if you use a different sausage, but any type of sausage would work very well here.