My fall back recipe is the duck sausage from Ruhlman's charcuterie book. It has yet to disappoint, even with the non-duck crowd.
3 1/2 lb's duck trimmed (the recipe prefers legs and thighs, but I like buying the whole duck and using the left over carcass for stock. The addition of breast meat also makes for a milder, yet more rounded sausage. And the extra duck fat makes great skillet potatoes).
1/2 lb's fat back, sometimes more
1/2 cup chopped sage
3 tbs. roasted garlic ( I usually just roast off a whole head. Close enough.)
1/2 Tbs. pepper
1/2 cup ice water, plus extra ice for bath
1/2 cup red wine.
Chill everything and grind ingredients (minus wine and water) into a bowl set in a larger bowl set with the ice.
Mix water and wine to mixture with paddle in mixer or, hand mix with stiff spatula.
Grill off a small bit to check for seasoning. Adjust if necessary.
Chill sausage mixture.
Stuff in hog casings.
Smoke indirect at a medium temp grill or smoker until the casings get crisp and the fat bubbles.
Enjoy.