How much do you trim when grinding goose or duck for sausage

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Fire Starter
Original poster
Oct 24, 2012
Redmond, WA
We had a great goose hunt last week and I am going to make some goose summer sausage. I have a couple of questions before making about 25 lbs of summer sausage with 50% goose 50% pork butt.

I used up the goose meat from last season to make some snack sticks a week ago.   I used 50/50 goose and 85/15 store hamburger.  The flavor on the snack sticks was great but the texture was a little grainy.  I noticed that there was a lot of membrane stuck on the inside of the grinding plate when I was done grinding. (Cablea's 1/2 hp commericial grinder).  I did not know if the texture was from problems with grinding or maybe not quite enough fat or maybe both.

Given my last results I wanted to check with brain trust here to find out how much to worry about trimming the silver membrane from the meat before grinding.  I was planning on some trimming but not going complete nuts trying to get it all.  I am also thinking that I need to add some pork fat to the goose meat in addition the the pork butt so that I stay somewhere around 18 to 20% fat content.

Any thoughts would be much appreciated.  

Pictures and results to follow

Not sure about goose but all silver skin gets trimmed out of my venison. You might get away with it on a double fine grind, but a 3/8 plate will let chunks of it thru, and no one wants to chew on that stuff. You could take a slice of goose with silver skin on it, fry it up and see how chewy it is, but I would think you'd want to get rid of as much as you could.

Concerning the fat content, 50/50 goose and 85/15 ground beef leaves you around 7.5% total fat. Most recipes call for at least double that if not more. Adding some pork fat or beef suet would probably be prudent, according to your recipe.
Probably too late but seems a shame to waste a perfectly good goose dinner that way.

I'd cross grain slice the breast and quick fry it or crock pot it whole with a nice sauce (2 cans of cream of mushroom soup works) and rice mixture covered at the end with biscuits for an hour ... damn fine!
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Thanks for the responses.  I agree it was a shame to use good breast meat for sausage but I knew we had a bunch more coming.  We brought back about 35 lbs of breasts and legs and thighs. Ended up with a lot of breast meat cleaned and vacuum packed and the rest into pepperoni and summer sausage.  Made sure we had at least 20% fat.  Everything turned out great this.  Pork fat is always the answer no matter what the question.  
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