How to Make Goose Sausages: Tips for a Flavorful Result

Making your own goose sausages is a great way to utilize your game meat and create something flavorful and satisfying. Goose meat, when prepared properly, can make a rich and delicious sausage. Whether you’re looking for a savory breakfast sausage or a hearty dinner option, homemade goose sausages are a fantastic way to enjoy your hunt. In this guide, we’ll walk you through the process of making goose sausages with tips for ensuring a flavorful result.

Goose Sausage Ingredients

• 2-3 pounds of goose meat (boneless breasts and thighs)

• 1-2 pounds of pork fat (or pork shoulder for a leaner option)

• 1/2 cup crushed ice or cold water

• 1/4 cup chopped fresh parsley (optional, for added freshness)

• 3 cloves garlic, minced

• 1 teaspoon onion powder

• 1 teaspoon smoked paprika

• 1 teaspoon dried thyme

• 1/2 teaspoon crushed red pepper flakes (optional, for spice)

• 1 teaspoon coarse kosher salt

• 1/2 teaspoon black pepper

• 1 tablespoon of your favorite seasoning blend

• Sausage casings (natural hog casings or collagen casings)

Choosing the Right Goose Meat

When it comes to making goose sausage, selecting the right type of wild game, particularly goose meat, is crucial for achieving the best flavor and texture. There are several types of geese that can be used, including Canada geese, snow geese, and white-fronted geese. Canada geese are a popular choice due to their size and meatiness, making them ideal for sausage making.

When choosing goose meat, look for fresh, high-quality cuts that are free of any visible shot, fat, and sinew. Opt for meat that is suitable for sausage making, such as breast meat or leg meat. Avoid using meat that is too lean, as it can result in a dry and flavorless sausage.

In addition to selecting the right type of goose meat, it’s important to consider the fat content. Goose meat can be quite lean, so adding a small amount of pork fat or other fat sources can help create a more flavorful and tender sausage. This balance of meat and fat is essential for making juicy and delicious goose sausages.

Instructions

Prepare the Meat

• Start your meat preparation by removing the skin, fat, and any bones from the goose breasts and other cuts of meat. Cut the meat into small chunks, around 1-2 inch pieces.

• If you’re using pork fat, cut it into similar-sized chunks. Pork fat is key in making the sausage juicy and tender, as goose meat tends to be lean.

Grind the Meat with a Meat Grinder

To achieve the perfect consistency for your goose sausage, you’ll need a meat grinder equipped with a ¼ to ⅜ inch hole grinder plate. This size helps create a texture similar to that of hot Italian sausage, which is ideal for your meat mixture. Before you start grinding, ensure the meat is cold—ideally around 40°F or colder. This helps prevent the meat from becoming too warm and sticky, which can complicate the grinding process.

Feed the goose meat and pork fat through the grinder, aiming for a coarse grind. If you’re using a stand mixer with a grinder attachment, set it to the lowest setting to avoid overworking the meat. Over-grinding can lead to a dense and less appealing sausage texture. Remember, the goal is to achieve a well-mixed but still coarse meat mixture that will result in a juicy and flavorful goose sausage.

Mix the Sausage

In a large mixing bowl, combine the ground goose and pork fat with your seasonings to create a balanced flavor profile: garlic, onion powder, smoked paprika, thyme, red pepper flakes, salt, pepper, and parsley (if using).

Gradually add crushed ice or cold water, mixing it in until the meat mixture is smooth and slightly sticky. The moisture helps bind the ingredients and makes the sausage juicy.

Stuff the Natural Casings

Stuffing the natural casings is a crucial step in sausage making, and for this, you’ll need a sausage stuffer attachment for your grinder. Start by soaking the casings in ice water to remove any excess salt, then rinse them thoroughly under cold water. This process makes the casings more pliable and easier to work with.

Next, feed the casings over the sausage stuffer attachment, leaving about 6-8 inches free at the open end. Fill the stuffer with your prepared meat mixture and begin cranking it down. Allow some air to pass through the casing first to prevent air pockets from forming in the sausage. Fill the casings evenly but avoid packing them too tightly, as this can cause the sausages to burst during cooking. Properly stuffed casings will ensure your goose sausage has the right texture and appearance.

Tie and Hang the Sausages

• Once you’ve stuffed and tied your sausages, hang them on a rack in a cool, dry place for about 1-2 hours to let them set. This will allow the sausages to firm up a little before cooking.

• You can refrigerate them if you're not planning to cook them right away. Sausages can be stored in the fridge for a few days or frozen for longer storage.

Cook the Goose Sausages

• To cook your homemade goose sausages, heat a large skillet over medium heat. You can also grill them or cook them on a smoker for added flavor.

• Cook the sausages for about 8-10 minutes, turning occasionally, until they are browned on the outside and fully cooked through (the internal temperature should reach 160°F or 71°C).

• Once cooked, let the sausages rest for a few minutes before serving.

Smoking the Sausages for Enhanced Flavor

Smoking your goose sausages is an optional but highly recommended step to add a rich, savory flavor. To smoke the sausages, set up your smoker with your preferred type of wood—cherry or apple wood works wonderfully. Arrange the sausages in the smoker and let them smoke for about 3 hours, or until the internal temperature reaches 150°F.

Once the smoking process is complete, immediately transfer the sausages to a cold water bath to stop the cooking process. This step, known as shocking, helps maintain the sausages’ texture and prevents them from becoming overly dry. After the cold water bath, pat the sausages dry with paper towels to remove any excess moisture. This will help preserve their flavor and prevent any off-tastes from developing.

Safety Precautions

When handling and processing goose meat, it’s essential to follow proper safety precautions to avoid contamination and foodborne illness. Here are some safety tips to keep in mind:

• Always handle goose meat in a clean and sanitized environment.

• Wear gloves and an apron when handling raw meat to prevent cross-contamination.

• Make sure all equipment and utensils are cleaned and sanitized before use.

• Keep raw meat and cooked meat separate to prevent cross-contamination.

• Cook sausage to an internal temperature of at least 165°F (74°C) to ensure food safety.

By following these safety precautions, you can ensure that your goose sausage is not only delicious but also safe to eat.

Tips for a Flavorful Goose Sausage

• Fat Content is Key: Goose meat is lean, so don’t skimp on the fat. A mix of 70% goose meat and 30% pork fat is ideal for flavor and texture. If you prefer a leaner sausage, you can adjust the pork-to-goose ratio, but it may result in a drier sausage.

• Experiment with Spices: The seasoning in your sausage can make a big difference. Feel free to experiment with other spices like sage, fennel seeds, or black peppercorns, or use a pre-made spice blend for convenience. For a sweeter sausage, you can add a small amount of brown sugar or maple syrup.

• Use Ice or Cold Water: Adding crushed ice or cold water to your mixture helps keep the fat solidified during the mixing process. This ensures a smooth sausage texture and prevents the fat from melting during cooking.

• Stuffing Casings: If you’re new to sausage making, it can take a little practice to stuff the casings properly. Keep the casings moist and make sure they’re not packed too tightly to prevent breakage.

• Grilling or Smoking: For an added smoky flavor, try smoking your sausages. A smoker can infuse them with a deep, rich flavor that complements the goose meat beautifully. You can also grill the sausages for a crisp, caramelized exterior.

• Follow a Well-Tested Sausage Recipe: Follow a well-tested sausage recipe to ensure the best results. Pay attention to the quality of the meat, the balance of spices, and the method of preparation.

Common Mistakes to Avoid

When making goose sausage, there are a few common pitfalls to watch out for:

• Overworking the Meat: Overworking can make the meat mixture too dense and sticky, resulting in a tough sausage. Aim for a coarse grind and mix gently.

• Using Low-Quality Ingredients: Always use fresh, high-quality ingredients, including goose meat, pork butt, and spices. Quality ingredients make a significant difference in the final product.

• Not Using Natural Casings: Natural casings provide a traditional texture and flavor that synthetic casings can’t match. Avoid synthetic casings to ensure the best taste.

• Skipping the Smoking Step: Smoking adds a depth of flavor that’s hard to achieve with other cooking methods. If possible, don’t skip this step.

• Improper Storage: Store your sausages in the refrigerator at 40°F or colder, or freeze them for longer storage. Proper storage is essential to maintain the sausages’ quality and safety.

By avoiding these common mistakes, you can ensure your goose sausage turns out delicious and satisfying every time.

Storage and Handling

Proper storage and handling of goose sausage are crucial to maintaining its quality and safety. Here are some tips for storing and handling goose sausage:

• Store goose sausage in a cool, dry place, such as a refrigerator or freezer.

• Keep sausage away from direct sunlight and heat sources.

• Use natural casings or vacuum-sealed bags to store sausage, making sure to remove as much air as possible before sealing.

• Store sausage in the refrigerator for up to 3 days or freeze for up to 3-4 months.

• When freezing, make sure to label and date the sausage, and store it in an airtight container or freezer bags.

By following these tips, you can ensure that your goose sausage remains fresh and safe to eat. Whether you’re making sausage for personal consumption or for a large gathering, proper storage and handling are essential to maintaining its quality and safety.

Serving Suggestions

Homemade goose sausages are incredibly versatile. Here are a few ideas for serving them:

• Serve with sautéed vegetables: Pair your sausages with sautéed vegetables like bell peppers, onions, and mushrooms for a simple, flavorful gourmet meal.

• Make a sausage sandwich: Serve them on a toasted bun with mustard, pickles, and a slice of cheese for a hearty sandwich.

• Breakfast Sausages: Serve your homemade breakfast sausage with eggs, toast, and roasted potatoes for a filling breakfast.

Conclusion

Making your own goose sausages is a rewarding way to make the most of your hunt. By following these steps and tips, you can create sausages that are flavorful, juicy, and perfect for any occasion. Whether you’re serving them for a family dinner or taking them to a cookout, homemade goose sausages are sure to impress. With the right balance of fat, seasoning, and technique, you can turn your wild goose meat into a delicious and satisfying dish.

FAQs

Can I make goose sausages without pork fat?

Yes, you can substitute pork fat with other types of fat, such as beef fat, or use a leaner option like venison or beef, but this may result in a drier sausage. If you want a moist sausage, adding fat is crucial.

How long do homemade goose sausages last in the fridge?

Homemade sausages should be eaten within 3-4 days if stored in the fridge. For longer storage, they can be frozen for up to 3 months.

Can I use pre-ground goose meat for sausages?

While you can use pre-ground meat, grinding the meat yourself gives you more control over the texture and fat content of the sausage. Freshly ground goose meat also retains more flavor.

What can I substitute for sausage casings?

If you prefer not to use natural casings, you can use collagen casings, which are easier to handle and widely available. Alternatively, you can form patties or make bulk sausage without casings.