Saw this mentioned on a show about cooking in the French Pyrenees with Jamie Oliver. Seemed like a really good idea, but I'm not sure if I would even know where to start to look for goose neck skins. Maybe I'll dust off the old Remington this coming fall and head out to try and bag a Canada Goose or two.
Anyway, the idea was pretty simple, you make whatever sausage you want, the one in the show was pork and goose, then stuff it into the goose, duck, swan or whatever bird's neck you have lying around. Apparently goose and duck work best due to the subcutaneous fat, but any bird with a long neck will work. I like the idea of using something that would otherwise be discarded.
Click on the picture for a link to an article I found this morning.