Oh, the poor unbelievers.
After waterfowling for over 25 years, I have gotten pretty good at cooking goose. People swear my goose kabobs taste like fork-tender beef.
Chaws, I am processing 35 lbs. of Canadian goose breast tomorrow. We mix it 50/50 with pork butt so it doesn't dry out on the grill. Last time the Kielbasa turned out phenomenal, but tomorrow will be hot Italian sausage, breakfast sausage, and some other last minute sausage variety. Seventy pounds when we are done! And I still have 50 lbs. or so of goose breast in the freezer. Last season was good to us.
I finally bought meat processing equipment this year so I have only made brats, Kielbasas, and snack sticks so far. All of them were using goose. The snack sticks were too smokey but not bad, and I was not really fond of the brat recipe (it probably would have been good with all pork). I use recipes from Great Sausage Recipes and Meat Curing by Rytek Kutas. Can you post your brat recipe? Let me know if you want the Kielbasa recipe.