Hi all,
I was recently given two big ziplocks of goose legs. I've made fresh sausage and summer sausage in the past but never snack sticks and never with goose. I'm going to cut the goose with 50% pork shoulder to make sure the fat content is there. I'm not sure what sort of casing to use - I'm concerned the collagen casing will be too papery when chewing (that drives me nuts) but from what I've read they are generally easier to deal with than the delicate sheeps casings. Any strong opinions in either direction? Any particular brands you guys love?
I'm also considering purchasing a spice kit rather than make my own this time around. I saw companies like LEM sell the spices, cure and collagen casings all in one box. Does anyone have a premade snack stick spice kit they love? I like anything garlicky, spicy, peppery, etc.
Thanks in advance!!
I was recently given two big ziplocks of goose legs. I've made fresh sausage and summer sausage in the past but never snack sticks and never with goose. I'm going to cut the goose with 50% pork shoulder to make sure the fat content is there. I'm not sure what sort of casing to use - I'm concerned the collagen casing will be too papery when chewing (that drives me nuts) but from what I've read they are generally easier to deal with than the delicate sheeps casings. Any strong opinions in either direction? Any particular brands you guys love?
I'm also considering purchasing a spice kit rather than make my own this time around. I saw companies like LEM sell the spices, cure and collagen casings all in one box. Does anyone have a premade snack stick spice kit they love? I like anything garlicky, spicy, peppery, etc.
Thanks in advance!!