Goose summer sausage?

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Goose summer sausage?

Postby DuckinFool » Fri Sep 17, 2010 10:21 am

I am tempted to try it and am wondering if anybody has?
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Re: Goose summer sausage?

Postby DuckinFool » Fri Sep 17, 2010 3:07 pm

Anybody??? Surely I am not going to be the first person on this board to attempt summer sausage made from goose? :rolleyes:
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Re: Goose summer sausage?

Postby DuckinFool » Fri Sep 17, 2010 9:28 pm

it's on...goose summer sausage next week.....Will report on how it turned out......If it is bad the labs will get a treat. :yes: :yes: :yes:
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Re: Goose summer sausage?

Postby aggiechiro » Sun Sep 19, 2010 10:08 am

i never tried it, but it does sound interesting. my only thought is that fat content may be an issue depending on what geese you use.
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Re: Goose summer sausage?

Postby DuckinFool » Tue Sep 21, 2010 10:26 pm

Well here it goes. I got four 1 lb rolls of goose sausage stuffed and ready for the smoker in the morning. :yes: It smells good...we shall see.

There's a first time for everything. Honker summer sausage. :huh:

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Re: Goose summer sausage?

Postby DuckinFool » Wed Sep 22, 2010 1:13 pm

Time for my first taste of goose summer sausage is drawing nigh. :yes: :thumbsup: :grooving:

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Re: Goose summer sausage?

Postby aggiechiro » Wed Sep 22, 2010 3:43 pm

definately looks good, but images can be decieving...better send me some just to be safe :biggrin:
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Re: Goose summer sausage?

Postby DuckinFool » Wed Sep 22, 2010 9:40 pm

Uh.....well uh......I thinks the goose summer sausage needs to be "tweaked" just a bit. Turned out a bit crumbly and dry. I will give it another go and use 50/50 mixture of goose meat and pork. :mad:

Flavor was not bad but the texture was all screwy. :help:
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Re: Goose summer sausage?

Postby aboz » Wed Sep 22, 2010 10:42 pm

wow it looks amazing. I think mixing it with pork would be a good idea just to get some more fat.

What do you use as the casing? Can i find it at the store? :thumbsup: :thumbsup:
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Re: Goose summer sausage?

Postby DuckinFool » Fri Sep 24, 2010 6:33 pm

I did add around 20 percent pork but was really shocked how dry and crumbly it turned out. The goose dried a lot more than I expected. I may kick the pork up to 50% on the next try.
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Re: Goose summer sausage?

Postby daffy... » Sun Sep 26, 2010 1:15 am

on another sausage topic i replied saying that i save my bacon fat for this time of year. mix that in and you wont need pork. mix it in intel your hands get greasy, thatll be a good indacation that its evenly, and enough of it is through out the mix. i also do this with deer sauage.





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Re: Goose summer sausage?

Postby Cavy » Thu Oct 28, 2010 7:50 am

Not sure what temp you smoked it at, but just by the looks of things it was to hot as you can see the fat melted out of it. You should use pork buts or bacon scraps for your pork in sausage. You need to slowly ramp the temp up from 100 to about 160. If you ramp it up to quickly you will melt the fat which is the binder out of the sausage and it will be come crubmly.
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Re: Goose summer sausage?

Postby boilers22 » Thu Dec 16, 2010 3:38 pm

Not sure how much it helps, but after the late goose season we took all our goose meat to a meat processing place for them to make it into summer sausage, it turned out great, so it can be done.
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Re: Goose summer sausage?

Postby DuckinFool » Sat Dec 18, 2010 4:38 pm

We will start whacking honkers any day now so I will give it another go. I just did an entire deer in Salami from a Hi Country kit I bought at Rural King. It turned out awsome and what I really liked about it the Hi Country kits have the MSG in a seperate package so you can toss it if u don't want it in your meat. I tossed it and used no salt and red pepper in its place.
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