Ingredients:
16 Lbs of Goose breast
11 Lbs pork ( I use the shoulder)
2.5 lbs of pork fat
1/8 cup of crushed or milled black pepper
2 Tbsps crushed and chopped Thai chillies
3 Tbsps of Sea salt
6 Tbsps of Kosher salt
2 small cans of Chipotle peppers
1.5 heads of Garlic
1/3 cup of Mirin
7 Tbsps of fennel
2 Tbsps of Thyme
3 Tbsps of chilli seeds
2 Tbsps of my hot sauce
2 Tbsps of soy chilli paste
2 Tbsps of chilli pepper oil
3 Tbsps of roasted pepper and garlic mix (Bottled store brand)
1/2 cup of red rice wine vinegar
Cut up all the meat, dry roast and grind all the dry spices and mix into the meat. Chop and mince the Garlic and blend into the meat mix.
If you want a binder (bread crumbs) put it in now and mix by hand.
Chop the chipotle peppers fine and add all contents of the can to the meat and mix it in. Now add all the wet spices, mix by hand then grind once through the meat grinder into a large bin and store covered in the refrigerator for 2 - 3 days
Now you can grind once more with a smaller plate if you like and then I mix it by hand once more and stuff the sausage casings.
Link or roll and store in freezer bags or vacuum pack.
Don't forget to take a sample taste test before you stuff the casings and adjust for your taste.
## If you are not into heat you can drop the hot chilli and any chilli based ingredient.
This tastes great even after 8 months in the freezer
ENJOY
16 Lbs of Goose breast
11 Lbs pork ( I use the shoulder)
2.5 lbs of pork fat
1/8 cup of crushed or milled black pepper
2 Tbsps crushed and chopped Thai chillies
3 Tbsps of Sea salt
6 Tbsps of Kosher salt
2 small cans of Chipotle peppers
1.5 heads of Garlic
1/3 cup of Mirin
7 Tbsps of fennel
2 Tbsps of Thyme
3 Tbsps of chilli seeds
2 Tbsps of my hot sauce
2 Tbsps of soy chilli paste
2 Tbsps of chilli pepper oil
3 Tbsps of roasted pepper and garlic mix (Bottled store brand)
1/2 cup of red rice wine vinegar
Cut up all the meat, dry roast and grind all the dry spices and mix into the meat. Chop and mince the Garlic and blend into the meat mix.
If you want a binder (bread crumbs) put it in now and mix by hand.
Chop the chipotle peppers fine and add all contents of the can to the meat and mix it in. Now add all the wet spices, mix by hand then grind once through the meat grinder into a large bin and store covered in the refrigerator for 2 - 3 days
Now you can grind once more with a smaller plate if you like and then I mix it by hand once more and stuff the sausage casings.
Link or roll and store in freezer bags or vacuum pack.
Don't forget to take a sample taste test before you stuff the casings and adjust for your taste.
## If you are not into heat you can drop the hot chilli and any chilli based ingredient.
This tastes great even after 8 months in the freezer
ENJOY