Duck Sausage with Red Boat Fish Sauce Aioli, Pickled Carrot Puree, Thai Basil, Sesame-Pork Rind Crumbs

Serves 2300! 

60 pounds duck
20 pounds chicken
10 pounds salami
1 gallon honey
1 gallon RED BOAT fish sauce
½ gallon sesame oil
½ gallon grapeseed oil
4 cups soy sauce
4 cups garlic puree
4 cups coriander
2 cups white pepper

Grind together the meat in a sausage grinder.  Mix in the spices and marinate for 2 hours.  Roll into links, poach and pan fry the sausage.

Add a dollop of Red Boat aioli on top, a sprinkle of Thai Basil and lay in a bed of Sesame-Pork Rind crumbs.

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