A goose sausage primer.

phishroy

phishroy

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Durham region
So I have some goose meat in my freezer from last season.
Just in time for the beautiful weather and BBQ

I always save the goose thighs for burger and sausage which i prepare just in time for the nice BBQing weather.
I thawed 7kg kg of thighs and mixed in 3 kg of pork belly which will add the much needed fat to the sausages since goose meat is extremely lean with no fat.

I made 3 batches.

One batch of bratwurst sausage
Second batch is the spicy Moroccan mergez
Third batch is an Italian sausage.

All the recipes are from the book called charcuterie.
if someone wants i can post them up here but amounts of each spice will depend on the amount of meat using.
Enjoy, I know I will,
Cheers

checking the Recipe and weighing the meat



Weighting the meat and calculating recipe batches


prepping worktable, butchers paper and setting up grinder


grinding the goose through the medium plate


grinding the pork through the coarse plate, i like to have large chunks of fat in my sausage.


calculating spices and weighing according to batch weight.


mixing each batch with the spices and stuffing




taste test, YUMMMMMM


end result , about 10kg worth of sausages


clean up time and vacuum freeze some for the next few weeks.


hope you enjoyed.
 
I guess it's too late now, but never put your aluminum grinder parts in a dishwasher, the corrosive cleaners in the soap will remove the adonizing and leave the aluminium dull and stained looking. Nice sausage, recipes would be good though.
 
Ok, here are the recipes i used.
The only thing that is different is the meat.
I used 70% goose meat and 30% fresh fatty pork belly (not the salted kind).
Pork back fat would work even better if you have easy access to it but in my case pork belly was just so much cheaper for some reason.








Enjoy
 
I've done something similar for about a decade, makes for some pretty good sausage with meat that is not necessarily that useable otherwise. Good job!
One difference that may make your sausage more enjoyable. Course grind the goose, and fine grind the pork. The chunks of fat in the pork through the course grind end up taking on a disagreeable texture as you chew through them. A course grind on the waterfowl leave your sausage with a nice consistency, fine grinding both however makes your sausage like the inside of a hotdog.
Love it!
 
Phisroy could you post the author and title of the book. Where did you get it. I've seen references to it on other sites but can't find the book.
the sausage looks delicious.

Thanks HBR.
 
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hillbillyreefer said:
Phisroy could you post the author and title of the book. Where did you get it. I've seen references to it on other sites but can't find the book.
the sausage looks delicious.

Thanks HBR.
Click to expand...

the book is called charcuterie.

it provides very good base knowledge and understanding of different styles of meat processing, highly recommended.
the book is by Brian Polcyn and Michael Ruhlman
you can get the book from chapters, amazon and many other stores.
here is an interview with one of the writes of the book

 
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lookout said:
I've done something similar for about a decade, makes for some pretty good sausage with meat that is not necessarily that useable otherwise. Good job!
One difference that may make your sausage more enjoyable. Course grind the goose, and fine grind the pork. The chunks of fat in the pork through the course grind end up taking on a disagreeable texture as you chew through them. A course grind on the waterfowl leave your sausage with a nice consistency, fine grinding both however makes your sausage like the inside of a hotdog.
Love it!
Click to expand...

thanks for the tip, ill have to try it on this years geese. cant wait till season opens.
 
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