See an earlier post of mine. I used goose and totally failed because I also used goose fat. That melts at a very mild temp and separated out, leaking out of the casings. I threw the batch away. Now if you just used the meat that may work, and I have seen goose sausage with goose fat in Marianskis book but haven't tried them. Just be cautious if using duck or goose fat if you are applying heat to the sausage.