Duck and Bacon Sausage w/Jalapeno Pepper | 1LB

Here's what most sausage makers miss: jalapeño is almost always paired with pork because pork's mild fat profile doesn't fight back. But duck fat is more monounsaturated, richer in flavor, and has a lower melt point than pork fat — meaning it bastes the meat from the inside as it cooks. That's why the heat from the jalapeño doesn't overwhelm you; the duck fat literally coats your palate slightly before the spice hits, creating a layered experience instead of just a one-note burn.

Broadleaf has been supplying specialty proteins to serious kitchens for decades — this isn't a novelty sausage thrown together for the farmers market crowd. The ratio of duck to bacon is dialed in to give you genuine duck flavor without gaminess, and the jalapeño is incorporated into the grind (not just stuffed in as chunks), so every single bite has balanced heat rather than occasional hot spots.

Duck fat = self-basting: Lower melt point means juicier links, even if you accidentally push past ideal temp

Bacon as seasoning agent: The salt and smoke from the bacon eliminates the need for heavy seasoning — this sausage knows what it is

Jalapeño in the grind: Even, consistent heat distribution throughout the link

Versatile occasion fit: At home on a backyard grill or sliced over a charcuterie board

The Goal: Blistered Casing, Juicy Interior

Duck fat renders at a lower temperature than pork fat, which means these links are more forgiving than a pure-pork sausage — but it also means they can flare on high heat. Medium heat is your friend here. Target an internal temperature of 165°F (duck is poultry, same rules apply).

Grill Method (Recommended)

Preheat grill to medium heat (around 375–400°F surface temp)

Place links over direct heat and let them sit — don't move them for 3–4 minutes until they release naturally

Rotate a quarter turn, repeat on all four sides — roughly 12–16 minutes total

Pull at 165°F internal and rest for 3–4 minutes before cutting; the duck fat will redistribute

For a deeper char on the casing, finish 60 seconds over direct high heat at the very end

Cast Iron / Pan Method

No added oil needed — duck fat will render out and do the work

Medium heat, cold pan start: place links in the pan before it fully heats to encourage gradual rendering

Turn every 3–4 minutes for even browning, roughly 14–18 minutes total

If links are browning too fast before reaching 165°F internal, add 2 tbsp of water and cover briefly to steam through

Serve With

The richness here calls for something acidic or crunchy to cut through it. Think pickled red onions, a sharp whole-grain mustard, or a vinegar-forward slaw. Avoid heavy cream sauces — you don't need them and they'll bury the jalapeño. A cold lager or a Pinot Noir both work surprisingly well for the same reason: they don't overpower the duck.