I'm still experimenting with my new found wealth of raw material....Canada Goose meat. I made a batch of my Dad's recipe Deer Summer sausage, substituting goose breasts for deer meat. Five pounds each, goose and pork butt plus spices and cure all mixed together and ready for an overnight rest in the frig.
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The start of 3 hrs pecan smoke. I made 2 X 3" chubs and one bologna size.
(http://i1278.photobucket.com/albums/y510/Banset1/005_zps871a7e7d.jpg) (http://s1278.photobucket.com/user/Banset1/media/005_zps871a7e7d.jpg.html)
The scrap from the stuffer tasted pretty good!
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The finished product:
(http://i1278.photobucket.com/albums/y510/Banset1/019_zpse4bf6322.jpg) (http://s1278.photobucket.com/user/Banset1/media/019_zpse4bf6322.jpg.html)
The texture is a little different than deer, but we like the flavor and will definitely make again.
Ragweed-
I made up a 5# batch of the Grizzly Island Duck sausage on Poli's site using honker breast instead of duck and it turned out great. I know you like making fresh sausages, give it a try I think you will be pleased. I also made goose jerky using some of the smoking gun marinade you gave me and everyone who tries it can't believe it was made with goose meat. Highly recommend that as well.
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Thanks for the tip on the Poli recipe, Paul. Have to try it. Next, I'm gonna try "Fresh Sausage - Venison" by Poli. Using goose. Juniper berries, rosemary, red wine, bacon and p. butt. I likewise made jerky using the SGM. Everybody's seen my "wafers" so I didn't post. But I agree, it is very good! Sent some to the outfitter and he's now shopping for a Bradley!!
Finally got my deer back from the locker so I've got some venison to play with as well.
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I live on the Mississippi and cant score any duck or goose but sounds interesting and looks good. I get jealous of anybody that can get wild game and the folks on here do a great job with it and it all looks soooooo good.