Needed Goose sausage recipe and process
- Thread starter kitecowboy1
- Start date
Great goose smoked kielbasa recipe.
For making 5 lb batch.
• 1.5lb fresh pork belly.
• 3.5 lb goose meat (i like to use the thigh meat but breast works well too.
• 3 g fennel seeds.
• 30 g salt
• 16 g paprika.
• 6 g cayenne pepper (add more if you like it spicy).
• 2 g red chilli flakes (ads nice flecks to the finished product.
• 3 g black peppercorns.
• 5 g pink salts (curing salt).
• 3 g garlic powder.
• 1 g mace(optional).
• 25 g milk powder (acts as binder and prevents the final product from being crumbly).
• 1/3 litter freezing cold water.
Cut goose into strips to be able to feed into grinder, add all spices (do not add the water at this point) to goose meat, toss and place back in freezer.
Cut pork belly into about 1 inch wide strips and place back in freezer.
Once pork belly strips are almost frozen solid grind pork belly using the cores die and put ground pork back in freezer.
Switch grinder die to fine plate and grind the spiced goose meat.
Combine the goose meat and the frozen ground pork and the 1/3 liter of cold water mix thoroughly.
Stuff into casings and refrigerate overnight .
This will give the spices time to mingle and the meat time to settle in the casings.
Hang the sausage in the smoker and run on low (about 120f)with no smoke for about an hour, just to dry them out.
After about one hour start applying heavy smoke and they are done when internal temp reaches 150F, which takes about 5 hours in my smoker.
When reaching temp stop the heat and let them cool down.
Some people like shocking the sausage by immersing them immediately into ice water bath.
These are great tasting smoked sausage.
Enjoy.
For making 5 lb batch.
• 1.5lb fresh pork belly.
• 3.5 lb goose meat (i like to use the thigh meat but breast works well too.
• 3 g fennel seeds.
• 30 g salt
• 16 g paprika.
• 6 g cayenne pepper (add more if you like it spicy).
• 2 g red chilli flakes (ads nice flecks to the finished product.
• 3 g black peppercorns.
• 5 g pink salts (curing salt).
• 3 g garlic powder.
• 1 g mace(optional).
• 25 g milk powder (acts as binder and prevents the final product from being crumbly).
• 1/3 litter freezing cold water.
Cut goose into strips to be able to feed into grinder, add all spices (do not add the water at this point) to goose meat, toss and place back in freezer.
Cut pork belly into about 1 inch wide strips and place back in freezer.
Once pork belly strips are almost frozen solid grind pork belly using the cores die and put ground pork back in freezer.
Switch grinder die to fine plate and grind the spiced goose meat.
Combine the goose meat and the frozen ground pork and the 1/3 liter of cold water mix thoroughly.
Stuff into casings and refrigerate overnight .
This will give the spices time to mingle and the meat time to settle in the casings.
Hang the sausage in the smoker and run on low (about 120f)with no smoke for about an hour, just to dry them out.
After about one hour start applying heavy smoke and they are done when internal temp reaches 150F, which takes about 5 hours in my smoker.
When reaching temp stop the heat and let them cool down.
Some people like shocking the sausage by immersing them immediately into ice water bath.
These are great tasting smoked sausage.
Enjoy.
