I used the meat from two snow geese we had in the freezer and need to get rid of. I did not expect this sausage to taste this good!! I have about 4 lbs. of Canada goose breasts taking up space and I'm probably going to make this again with it.
Goose Breakfast Sausage
16 oz. Pork Boston butt cut into 1" cubes
~16 oz (4 med.-lg. goose breasts) cut into 1" cubes
2 teaspoons of salt
1 teaspoon dried parsley
1/2 ~ 1 1/2 teaspoons of rubbed sage (as much as you like. I used ~ 1 1/4 tsps.)
1 teaspoon coarse ground black pepper
1/2 teaspoon dried thyme (or more, I did add just a touch more)
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground coriander
1/2 teaspoon msg (such as Accent flavor enhancer)
1/4 teaspoon ground red pepper (taste test first-the flakes I had were a little weak, so I added additional ground red pepper)
3 TBSPS Maple
3 TBSPS Rendered Bacon fat
Clean goose breasts of visible shot, fat, and sinew. Cube breast and place into a medium sized metal bowl (It's best to have goose breasts frozen, only slightly thawed enought to cut into pieces.) add cubed pork and all remaining ingredients mixing well with each addition. (the chilled meat will solidify the bacon fat) grind a sample pattie and check seasonings by frying on medium heat (watch carefully as maple
will burn over high heat). Adjust seasonings, mix, then grind into a metal bowl. It's best to keep in refrigerator covered over night (this allows the herbs and spices the blend well into the goose meat. ), and serve the next morning with grits and eggs...
Just finished making a second batch from the canada goose breasts I had. ended up with 12 lbs. of sausage for da Indacamp this season.
1. mix your spices up in a small food processor first before adding to the meat. Sage clumps together very easily and is hard to spread evenly. the salt will coat the leaves and separate them allowing them to spread easily. Also, If your red pepper flakes are big, the processor will take care of that.
2. the maple
syrup I used this time around was thicker that last time. I should have tasted it first. If I had-I would have used less. So-check your syrup! If it is thick, use less and adjust on the back end after trying the sampler patty.