Canada Goose Smoke Sausage

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indaswamp

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Apr 27, 2017
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South Louisiana-Yes, it is HOT
My fishing trip I had scheduled this morning was a wash with the wind kicking up 25 knot winds. So....I made sausage today. Returned from the turkey trip last week with some Canada goose breasts my friend gifted to me as he had his hands full with a newborn baby and had a back load of geese as it was. So, before I make more wild hog sausage, I need to get the geese that have been thawing since monday out of the way in the frig.- today I started on the project by trimming and cutting the meat into 1" chunks and mixing the salt/cure and seasoning mix into the meat. Normally, I would skip this step, but since this is a new recipe to me, I want the seasoning to soak in so I can get a good sample of what the final product will taste like.

40% goose breast / 60% Pork butt with a 20% overall fat ratio in the meat mix....


Seasoning, Kosher salt, cure, ice water and minced fresh garlic ready to go...

(I know, my cure is not pink. The beet juice dye faded, I have had this cure for 1.5 years and it's still good.)


All mixed up and ready for the frig. See y'all tomorrow when I grind and stuff the links....


Now I'm off to soak the casings.....
 
Looking good.

Few years ago i did 250lbs of Canadian honker sausage. Got tired of looking at it.
 
IDS, I'm in !
popcorn.gif
 
 
250LBS.!?!?!! WOW!!!!

How long did it take you to consume it all? Or did you give a lot of it away?
Meat was all put together from the guys in the goose club my son shot with up in NEPA. I did it for them guys.

All the grinding and only 1 BB.
 
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250LBS.!?!?!! WOW!!!!

How long did it take you to consume it all? Or did you give a lot of it away?
Meat was all put together from the guys in the goose club my son shot with up in NEPA. I did it for them guys.

All the grinding and only 1 BB.
NEPA...as in North East Pennsylvania?
 
I pulled the food lug out of the frig. just to check on the meat and smell the seasoning. Wow...This one ought to be good!

I am taking suggestions for wood smoke on this one. The seasoning recipe has marjoram, rosemary, fresh minced garlic, BP, and RP flakes. I will add red burgundy wine to the grind tomorrow.  I'm thinking maybe hickory, possibly maple or apple. What say ye SMF friends?
 
 
 
250LBS.!?!?!! WOW!!!!

How long did it take you to consume it all? Or did you give a lot of it away?
Meat was all put together from the guys in the goose club my son shot with up in NEPA. I did it for them guys.

All the grinding and only 1 BB.
I made sure to cut where I saw pellet holes, only found 1 BB. Hope not to get any surprises tomorrow.
 
Pretty sure I'm going to pull some of the breasts I have left and use them to make pastrami. The rest, I think I'll do the Texas Hot links a la Aaron Franklin. 40% goose, 40% pork butt, 20% top brisket fat cut on 1/4 die. Pics. and play by play when I do it....
 
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I'm a big fan of cherry for smoking sausage. The goose pastrami I've done is just a superb product. I'm looking forward to seeing your results.
 
I'm a big fan of cherry for smoking sausage. The goose pastrami I've done is just a superb product. I'm looking forward to seeing your results.
Thanks for the suggestion. I am really looking forward to the pastrami, I was thinking of pulling 4 breasts, now ya got me thinking I might want more....
 
Thanks for the suggestion. I am really looking forward to the pastrami, I was thinking of pulling 4 breasts, now ya got me thinking I might want more....

Depends on how you want to use it. If you're using Hank Shaw's recipe, I found it works best as an item on a charcuterie platter. It's just too good on it's own.
 
 
Thanks for the suggestion. I am really looking forward to the pastrami, I was thinking of pulling 4 breasts, now ya got me thinking I might want more....
Depends on how you want to use it. If you're using Hank Shaw's recipe, I found it works best as an item on a charcuterie platter. It's just too good on it's own.
Yes, That is the recipe I am using and that is how I plan on consuming it, as an appetizer. I plan on bringing some to our extended family beast feast/fishing trip in about 3 weeks.
 
Yes, That is the recipe I am using and that is how I plan on consuming it, as an appetizer. I plan on bringing some to our extended family beast feast/fishing trip in about 3 weeks.

If they're not game eaters, make them guess the meat. I've converted goose haters with this product.
 
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Yes, That is the recipe I am using and that is how I plan on consuming it, as an appetizer. I plan on bringing some to our extended family beast feast/fishing trip in about 3 weeks.
If they're not game eaters, make them guess the meat. I've convertered goose haters with this product.
Yes indeed....

We volunteer to cook a lot up at the firehouse when my cousin is working. All the guys there eat what we cook-even the guys that have hang ups on wild game of fish. Extended family as well...
 
Yes indeed....

We volunteer to cook a lot up at the firehouse when my cousin is working. All the guys there eat what we cook-even the guys that have hang ups on wild game of fish. Extended family as well...

Firefighters? Those guys are a pain in the rear. ROFL!!! Say hello from a retired guy from the west coast.
 
 
Yes indeed....

We volunteer to cook a lot up at the firehouse when my cousin is working. All the guys there eat what we cook-even the guys that have hang ups on wild game of fish. Extended family as well...
Firefighters? Those guys are a pain in the rear. ROFL!!! Say hello from a retired guy from the west coast.
Will do...
 
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