Indaswamp's Goose Breakfast Sausage

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Indaswamp's Goose Breakfast Sausage

Postby Indaswamp » Wed Mar 14, 2012 9:25 pm

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 syrup
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... :thumbsup:

***EDIT****
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. :thumbsup: Two tips-
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.
Last edited by Indaswamp on Wed Mar 14, 2012 11:22 pm, edited 1 time in total.
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Re: Indaswamp's Goose Breakfast Sausage

Postby okbucksnducks » Wed Mar 14, 2012 10:09 pm

Added to the list to try. Sounds good!
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Re: Indaswamp's Goose Breakfast Sausage

Postby Indaswamp » Wed Mar 14, 2012 11:24 pm

I want to add here that the bacon fat needs to be at room temperature...not warm.
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

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Re: Indaswamp's Goose Breakfast Sausage

Postby aunt betty » Thu Mar 15, 2012 11:16 am

The Yankee from Illinois says, "grits? what is this...grits?" LOL

I know....just had ta be funny.

I bet Mitt Romney don't.

Sausage sounds really good. Will try it with Canada or maybe Specklebelly.
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Re: Indaswamp's Goose Breakfast Sausage

Postby Indaswamp » Fri Mar 16, 2012 10:56 pm

janicedale wrote:Some kind of taste like chicken sausage?? :smile: I hope I can serve this also for my family for breakfast.Another interesting recipe to do.:)

I never said it tastes like chicken....but if you like Jimmy Dean's maple sausage-this one is very close to it. :thumbsup:
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Re: Indaswamp's Goose Breakfast Sausage

Postby duckinismyluckin » Sun Apr 15, 2012 10:34 pm

WOW that looks awesome inda. Your a very impressive cook. You take making game to the next level man. I tried your tenderlion marsala with just duck breast to check taste out. Wonderful man. you are an artist in the kitchen.
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Re: Indaswamp's Goose Breakfast Sausage

Postby Hunt'Boy » Thu Apr 26, 2012 8:20 am

Thanks for the recipe! I can't wait to try it, sounds really good, makes me hungry now, thanks Inda :beer:
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Re: Indaswamp's Goose Breakfast Sausage

Postby Indaswamp » Fri Aug 31, 2012 12:09 am

bump....gonna be making a batch soon.
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Re: Indaswamp's Goose Breakfast Sausage

Postby Indaswamp » Fri Aug 31, 2012 9:57 pm

Just finished a batch. came out very good. I used a different brand of Maple syrup this time and it was a little thicker. I should have tasted it first because it is sweeter than the first one I used. oh well....
Also, a tip- mix the spices up in a small food processor and blend thoroughly. Sage is very clumpy and if you process it, the salt will help break it up and it will spread easier. It will also mill the pepper flakes to a smaller size if your flakes are big. :thumbsup:
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Re: Indaswamp's Goose Breakfast Sausage

Postby Indaswamp » Sun Sep 02, 2012 4:37 am

Let the sausage sit in the fridge after adjusting the seasonings...man it turned out awesome!

here's the ratios I used:
4.5# canada goose meat
5.5# pork boston butt (50/50)
2# hickory bacon

Seasonings:
1/4 c. kosher salt
1/8 c. parsley
1/8 c. + 1/2 TBSP rubbed sage
1/8 c. cracked black pepper
1 TBSP dried thyme
1 TBSP crushed red pepper flakes
1 TBSP ground coriander seed
1 TBSP MSG (Accent)

Adjustments I made after sampler patty was tested.
Added:
3/4 c. plain bread crumbs (helps tighten up the sausage and keeps the maple syrup in when frying)
1 TBSP. + 1 tsp. rubbed sage
2 tsp. thyme
1/2 tsp. coriander
1 tsp. cracked black pepper
1/2 tsp. crushed red pepper flakes

put in spice grinder or food processor to blend...

***edit*** Also, it was a little dry so added about 1/2-3/4 cup ice water so it would stir easier and feed into the grinder easier.
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Re: Indaswamp's Goose Breakfast Sausage

Postby erp10 » Sun Sep 02, 2012 5:32 am

Gotta give this a try.
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Re: Indaswamp's Goose Breakfast Sausage

Postby Indaswamp » Sun Sep 02, 2012 5:38 am

erp10 wrote:Gotta give this a try.

this last batch, being so big, I did not use rendered bacon fat, I just added the bacon to the sausage. I cut it into 1/2" pieces and mixed it in...
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Re: Indaswamp's Goose Breakfast Sausage

Postby aunt betty » Sun Sep 02, 2012 6:52 am

Little off topic...My mom bought me a half-gallon of maple syrup. Came in a really nice tin can.
It tastes like a tin can too. What a bummer.
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Re: Indaswamp's Goose Breakfast Sausage

Postby Indaswamp » Sun Sep 02, 2012 7:15 am

aunt betty wrote:Little off topic...My mom bought me a half-gallon of maple syrup. Came in a really nice tin can.
It tastes like a tin can too. What a bummer.

use it to cook with...and make some sausage. :thumbsup:
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Re: Indaswamp's Goose Breakfast Sausage

Postby Indaswamp » Sun Jan 20, 2013 1:14 am

just ate some. I've got 1 lb. left. might be time to make some more!
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Re: Indaswamp's Goose Breakfast Sausage

Postby Cajun1085 » Sun Jan 20, 2013 7:55 am

Swamp! Thanks for the post. I got some Canadas in the freezer I can whip some sausage up. I got 150lbs of deer sausage in the freezer. What a lil more sasuage.
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Re: Indaswamp's Goose Breakfast Sausage

Postby Indaswamp » Thu Jun 20, 2013 12:42 am

Indaswamp wrote:just ate some. I've got 1 lb. left. might be time to make some more!

I ate it tonight....all gone. Got enough ducks and geese to last us through till the season opens though.
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Re: Indaswamp's Goose Breakfast Sausage

Postby Indaswamp » Fri Sep 27, 2013 5:59 pm

makin a batch tonight! 8~9 lbs. of goose breast meat and 10 lbs. of pork boston butt, along with a little bacon. :thumbsup:
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Re: Indaswamp's Goose Breakfast Sausage

Postby Indaswamp » Fri Sep 27, 2013 11:07 pm

Pic. of the batch I made tonight....
DSC01376.JPG


DSC01378.JPG
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Re: Indaswamp's Goose Breakfast Sausage

Postby Indaswamp » Sun Sep 29, 2013 9:13 pm

Last batch I made was the best batch yet!

here's the ratios I used:
8# canada goose meat
10# pork boston butt (50/50)
3# hickory bacon

Seasonings:
1/2 c. kosher salt
1/4 c. parsley
1/4 c. + 1 TBSP + 2 tsps. rubbed sage
1/4 c. + 2 tsps. cracked black pepper
3 TBSP + 1 tsp. dried thyme leaves ( if using ground thyme leaves, cut this in half)
2 TBSP + 1 tsp. crushed red pepper flakes
2 TBSP ground coriander seed
2 TBSP MSG (Accent)

****all level measurements!!
put in spice grinder and grind for ~10-12 seconds

total weighs 246 grams. this is enough seasoning for 24 lbs. of sausage. I pulled out 24 grams of seasoning since I was making 22#'s (pull out 12 grams per pound of total meat weight.-brain fart on my part as I divided by 22 instead of 24, but that little bit did not make a difference. It should be 10.25 grams per pound.)

1 1/4 cups maple (adjust as necessary, syrups vary with sugar content)
1 1/2 cups plain bread crumbs
3/4~1 cup ice water


I ended up with 22# of sausage.
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Re: Indaswamp's Goose Breakfast Sausage

Postby Indaswamp » Sun Sep 29, 2013 9:32 pm

^^^^^^also added ~2 TBSPS. of Hickory Liquid smoke to the goose meat when I put it in the freezer....
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Re: Indaswamp's Goose Breakfast Sausage

Postby Indaswamp » Sun Sep 29, 2013 9:34 pm

That batch came out to about $1.75 per lb. :thumbsup:
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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