I make almost all of my geese into hot Italian sausage. I found a recipe for hot italian sausage on the internet and modified to my taste.
This recipe is for 1 goose. I bone out the legs and thighs as well as the breasts. I generally shoot large geese in the 10+ lb range, so keep that in mind if you are shooting small geese or don't bone out the legs and thighs.
I blend this with about 1 lb of boneless pork. The primary purpose of the pork is to provide the fat necessary for the sausage to fry properly. Choose the cheapest, fattiest piece of pork you can find.
1 goose (cut into boneless pieces to feed into grinder)
1 lb pork (cut into pieces)
1 Tbsp minced garlic (I don't use the dried stuff)
4 tsp kosher salt
3 Tbsp fennel seeds (this is pretty expensive, but necessary. You can cut back based on your preference)
1 tsp cayenne pepper
1 Tbsp red pepper flake (I always put extra of this. I heaping Tbsp or more is what I generally do)
2 tsp ground black pepper
I get two small bowls and put the minced garlic in one of them (because it's wet) and all the other spices mixed together in the other one.
I then start grinding and try to uniformly mix the goose, pork, garlic, and spices as I feed them through the grinder. For example, piece of goose, small amount of garlic, piece of pork, small amount of spices, ... Once everything has been through the grinder once, I mix it up a little bit to get the goose, pork, and spices a little more uniformly distributed. Then I send everything through the grinder a second time to thoroughly mix everything.
I don't stuff my sausage into casings. I use it loose like I would hamburg. I fry it with peppers, mix it into spaghetti sauce, ... This makes a moderately spicy sausage. If you don't like spicy, I would back off a little bit on the spices. If you like really spicy stuff, then this is a good place to start and then adjust your next batch according to your taste.
Since I bone out the legs, the tendons tend to get wrapped around the blades and block the holes. Sometimes I have to disassembly the grinder and clean it out. Usually, I just take it apart after the first grinding and make sure everything is clear for the second grinding. I use the course disk (the one with the largest holes) for both passes.
If you here a metallic grinding sound, you missed a pellet. Take the grinder apart, remove the pellet, and continue. Most times the pellets actually pass through into the sausage because they are smaller than the holes in the disc. So there may be shot in the sausage. I've run across about 2 pellets out of a lot of sausage.