Print Page - Fresh Goose Sausage

Title: Fresh Goose Sausage
Post by: ragweed on February 01, 2015, 05:45:03 AM

I decided to try a Len Poli recipe for venison substituting Canada goose breast meat for the venison.

My modified recipe:
3 lb 10 oz Goose Breast
1 lb Pork butt
1/2 lb bacon - used my Hillbilly bacon
1/2 cup red wine - used port
5 tsp salt- Kosher
27 gm fresh onion
10 gm fresh garlic
7 gm ground pepper - Penzey 4 pepper corn blend
5 gm fresh rosemary
3 gm Juniper berries - ground

Ground the meat through a 1/4 inch plate.
Mixed everything together and let set in the frig, covered, overnight.
Stuffed into hog casings.

Almost forgot to take pics :-[ Everything mixed and ready for the overnight.
(http://i941.photobucket.com/albums/ad255/BansetConsulting/goosesausage002_zps092e57ec.jpg) (http://s941.photobucket.com/user/BansetConsulting/media/goosesausage002_zps092e57ec.jpg.html)

And the final product
(http://i941.photobucket.com/albums/ad255/BansetConsulting/goosesausage003_zps45ca72f5.jpg) (http://s941.photobucket.com/user/BansetConsulting/media/goosesausage003_zps45ca72f5.jpg.html)

Fried up the scrap from the stuffer and everyone loved it. Looking forward to grilling the large one in the goose pit this coming weekend!!

Title: Re: Fresh Goose Sausage
Post by: KyNola on February 01, 2015, 09:24:24 AM

Looks great!

Title: Re: Fresh Goose Sausage
Post by: cobra6223 on February 03, 2015, 09:26:52 AM

looks good !! I'm volunteering as a tester, would you like my address?

Title: Re: Fresh Goose Sausage
Post by: ragweed on February 03, 2015, 07:10:58 PM

I'm sorry, your last post came through all jumbled. Can't make it out ??? ???

Title: Re: Fresh Goose Sausage
Post by: cobra6223 on February 04, 2015, 04:17:55 PM

Thanks Joe ! ;D

BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Sausage Making => Topic started by: ragweed on February 01, 2015, 05:45:03 AM