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Author Topic: Goose sausage  (Read 749 times)

Offline GBoyd

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Goose sausage
« on: March 11, 2017, 06:56:26 PM »
Our goose season ended yesterday here in Oregon, so I took the day today to make a few batches of sausage.

I did five pound batches from three of Hank Shaw's fresh sausage recipes.
http://honest-food.net/wild-game/wild-pig-recipes/wild-boar-charcuterie/herbed-wild-boar-sausages/
http://honest-food.net/wild-game/wild-pig-recipes/wild-boar-charcuterie/hmong-sausage-with-wild-boar/
http://honest-food.net/wild-game/duck-goose-recipes/sausages-salami/polish-duck-sausages/

Then I did 8 pounds of snack sticks using Hi Mountain cure:
https://www.amazon.com/Hi-Mountain-Jerky-Seasoning-Pepperoni/dp/B004RDHVLM

The snack sticks need to wait overnight until I can smoke them. The fresh sausage is good though. The Hmong sausage is crazy! I've definitely never tried a sausage with ginger in it. It's really good, but I'll need to think about what sort of food to cook with it. It wouldn't seem right with potatoes and kraut. The other two recipes are more standard. I've used the polish duck recipe a few times now with good luck. The herbed recipe is interesting. Pretty mild and sweet.

Offline yum tag soup

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Re: Goose sausage
« Reply #1 on: March 11, 2017, 08:26:01 PM »
: :EAT: looks good!

Offline HUNTINCOUPLE

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Re: Goose sausage
« Reply #2 on: March 12, 2017, 08:55:30 AM »
Outstanding batch! :tup:
Slap some bacon on a biscut and lets go, were burrnin daylight!

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