85# Goose/Pork Cajun Smoke Sausage....

[indaswamp]

Pulled out the rest of the goose meat I had on hand, just over 33#. Ended up with 29.5# after trimming. Mixed that with 47# pork butt and trim fat. Did the grinding Thursday, stuffing friday, Smoking them this morning....

Inda Smokehouse to dry for 1-2 hours @100-120*F

 

[mike243]

What flavor profile looking great so far

 

[indaswamp]

Gonna smoke with Cherry and Hickory. Will take bout 8 hours to finish.

 

[SmokinEdge]

That’s a lot of fantastic looking work right there.

 

[chopsaw]

Lookin good .

 

[smokerjim]

Bet that will be tasty!

 

[Steve H]

I bet they are delicious!

 

[SmokyMose]

That's a batch of sausage, there!
I've never tasted Goose. Is it like Duck or Turkey? Any spices in the mix?
First glance at the title made me picture an 85# Goose....

 

[indaswamp]

That's a batch of sausage, there!
I've never tasted Goose. Is it like Duck or Turkey? Any spices in the mix?
First glance at the title made me picture an 85# Goose....

These are Canada geese. It all depends on what the goose has been feeding on as to how it will taste. It is stronger than duck. I ground the goose meat through 3mm plate once. The finer grind helps with the toughness of the meat and connective tissue, it also does not allow pellets to pass through. I try my best to remove them when slicing the meat into thin strips, but I do miss some. The pellets just roll around over the plate being pushed by the knife. When I hear it, I stop the grinder and remove the pellets. I pulled out 9 or 10 with this batch.

The pork and fat is run through a 4.5mm plate....

 

[SmokyMose]

These are Canada geese. It all depends on what the goose has been feeding on as to how it will taste. It is stronger than duck. I ground the goose meat through 3mm plate once. The finer grind helps with the toughness of the meat and connective tissue, it also does not allow pellets to pass through. I try my best to remove them when slicing the meat into thin strips, but I do miss some. The pellets just roll around over the plate being pushed by the knife. When I hear it, I stop the grinder and remove the pellets. I pulled out 9 or 10 with this batch.

The pork and fat is run through a 4.5mm plate....

Pellets?

 

[SmokyMose]

Never mind, I just realized it's shotgun pellets...
DUH!

 

[zippy12]

I have only done a chicken pot sticker sausage with no smoke. I hope the geese have been feeding on goodness...

looks good and alot of work

 

[SmokyMose]

and alot of work

Think of all the feather plucking!

 

[indaswamp]

Think of all the feather plucking!

Now THAT is a lot of work! We skin them and part them out. After removing the breasts, legs and thighs....not much meat left on the carcasses.

 

[indaswamp]

Any spices in the mix?

I use a recipe that has been in the family for about 27 years. Just a basic Cajun smoke sausage good for redbeans, jambalayas, and gumbos. Also great grilled on a bun.

 

[indaswamp]

What flavor profile looking great so far

Thanks mike!

Lookin good .

Thanks Chopsaw. The goose is only 40% so with the cure and seasoning, it is a mild goose flavor.

Bet that will be tasty!

Thanks smokerjim!

I bet they are delicious!

Thanks Steve!

I have only done a chicken pot sticker sausage with no smoke. I hope the geese have been feeding on goodness...

looks good and a lot of work

Thanks zippy. Some of these geese had been feeding in corn, the rest were eating on winter wheat.
The corn is better for flavor.....

 

[Winterrider]

Have just been doing jerky with our Canadian geese, may need to give that a try. Looks great. . .

 

[indaswamp]

Have just been doing jerky with our Canadian geese, may need to give that a try. Looks great. . .

Thanks Winterrider. Makes a great link of sausage. The key is only use 40% goose...

 

[sawhorseray]

Man, that is a ton of fine work right there, great job! RAY

 

[indaswamp]

Done! Just finished pulling them from the smokehouse and cooling in water bath. Got them hanging on chairs to bloom now..