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Goose skin sausage. Anyone ever try this?

post #1 of 5
Thread Starter 

swan neck sausage

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.

post #2 of 5

I've always wanted to try that but never got around to it. With the recent massive onslaught of geese around here the last couple years though I'm gonna go out on a limb here & say I'll be able to try it soon. If I do, I'll be sure to make a thread for ya  Thumbs Up

 

Thanks for reminding me about this!  :beercheer: 

post #3 of 5
My butcher mate used to make goose neck sausage .His stuffing had orange peel,pistachio nuts,pork mince & goose mince.
It looked exactly like your photo.
The one tip I got was dont over stuff it. I think it was designed to be poached gently first then fried to crisp it.
Good luck with it.
post #4 of 5

The French will cook anything and make it into a culinary experience. LOL

post #5 of 5

I bet you can make ostrich neck summer sausage or beef Bologna too...lol

 

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