It’s Sunday and that means sausage

[myownidaho]

Today’s task is five pounds of goose and pork breakfast links. I didn’t like the texture on the duck breakfast sausage I did, so I gave most of it away.

First off, a shout out to Butcher & Packer for some superb sheep casings. They came preflushed and packed in a heavily saturated brine. As a result, all I had to do was rinse them and then soak in warm water for an hour with several water changes. Smoooth as silk. Two and a half casings did all five pounds.

Now the sausage:

3# goose breast
1 1/4# pork(I used cr’s today)
3/4# back fat
5tsp salt
2+tsp rubbed sage
2tsp dry thyme
1 1/2tsp BP
1 1/2tsp crushes red pepper
1 1/2tsp ground coriander
1/3 cup fresh chopped parsley
1/4 cup water

The meat ratio is just because two packs of breasts I had thawed equaled three pounds. I mixed everything with the meat but the parsley and into the freezer to chill. One pass through the fine plate and hand mix in the parsley and water.

Great fry test. Think Jimmy Dean with a deeper flavor from the goose. Into the stuffer, into the casings and into links. These will sit in the fridge until tomorrow when I’ll freeze and package. Thanks for looking!

 

[JckDanls 07]

Yum YUMMMMMM ... picture perfect ... what size casings ??

 

[myownidaho]

Thanks! I’d say they’re 21-22mm.

 

[indaswamp]

Very nice! No maple syrup? We usually go 40/60 goose to pork. But these geese have been feeding in wheat which makes the meat strong.

 

[motocrash]

Beautiful! They look delicious.

 

[myownidaho]

Thanks, Inda! I’ve never been big on maple syrup in sausage.

I typically go 50/50 but a couple of these breasts were huge. The geese that come through here are typically grass and corn fed, so they’re not as gamey.

 

[myownidaho]

Thanks, moto!

 

[hillbillyrkstr]

That’s great looking sausage! I did 25 pounds of goose/pork sticks a month ago. 50/50 mix as always. I’ll check to see if I have any pics.

I’m interested to hear how your sausage turned out cause Canadians are sky rats imho. Not very good eating, but great hunting! The Dogs love retrieving them!


I love butcher & packer. Bought my casings for my sticks and summer sausage from them. And 5 pounds of high temp pepper jack! You try the high temp cheese from them? Large variety.

Smoker

 

[SonnyE]

Man! That sure looks GOOD!

 

[indaswamp]

Very nice links.....

 

[DanMcG]

Beautiful end results, and thanks for the recipe!

 

[crazymoon]

MOI, Fine looking sausage,they look tasty!!! like

 

[tropics]

Very nice linking,I am not good at that have to use string LIKES
Richie

 

[SmokinAl]

Awesome looking sausage!
Nice job on the linking!
Al

 

[myownidaho]

A couple sausages to the neighbors, one for me right now and eight four packs into the freezer.

I could have been a little more aggressive on the seasoning but these still taste great. The pink in the cooked link is from the goose, it’s fully cooked. Oh, and when they’re lined up, my linking isn’t quite as uniform as I could like! :rolleyes:

 

[hillbillyrkstr]

Man that looks great! And your linking is better than mine! That’s why we use the linker our here! Lol!

How’s the taste?

 

[jimmyinsd]

That’s great looking sausage! I did 25 pounds of goose/pork sticks a month ago. 50/50 mix as always. I’ll check to see if I have any pics.

I’m interested to hear how your sausage turned out cause Canadians are sky rats imho. Not very good eating, but great hunting! The Dogs love retrieving them!


I love butcher & packer. Bought my casings for my sticks and summer sausage from them. And 5 pounds of high temp pepper jack! You try the high temp cheese from them? Large variety.

Smoker

play around with those canadians a bit more, they are plenty good eating if you learn to make them so. now the snow geese... those are sky rats.

I have done canadian breasts brined and then loosely wrapped in bacon and then smoked like a chicken breast that go over really good. I made pastrami a few weeks ago from some goose breast and that was really well liked, make chislic with it, or anytime you see venison in a sausage, use goose breast. its really versatile if you play around with it IMO.

 

[myownidaho]

Man that looks great! And your linking is better than mine! That’s why we use the linker our here! Lol!

How’s the taste?

The taste is good. As I mentioned, seasoning could be a touch more aggressive. You can taste the meat up front and the herbs and spices kick in on the back end. Think mild Jimmy Dean with just a hint of heat.

 

[Maple]

Looks really good, never had goose sausage. Its something I sure want to try. Have a friend who is a goose hunting guide will see if he has some meat to spare. Then give your recipe a try.

 

[myownidaho]

Give it a shot! I would recommend 50/50 on the goose pork ratio, or 40/60 like Indaswamp.