Goose Sausage with Apples and Sage

Transform your canada goose into something spectacular with this handcrafted preparation. Through traditional sausage making, you'll achieve perfectly seasoned links with authentic flavor that will impress even the most discerning palates.

European sausage tradition meets North American flavors

Artisanal Charcuterie This recipe creates gourmet sausages using goose's rich flavor combined with traditional apple and sage pairings from European cookery.

Ingredients (Makes 4-5 lbs sausage)

• 4 lbs ground Canada goose
• 1 lb ground pork fat
• 2 apples, diced fine and sautéed
• 1/4 cup fresh sage, chopped fine
• 3 tbsp kosher salt
• 1 tbsp black pepper, coarse ground
• 1 tbsp garlic powder
• 1 tsp fennel seeds, ground
• 1/2 cup white wine
• Natural hog casings, soaked

Method

1. Meat Preparation: Keep the goose and pork ice cold throughout the process. Warm fat smears badly.

2. Apple Preparation: Sauté diced apples in butter until just tender, then cool completely before mixing with the goose and pork.

3. Mixing: Combine the ground meat with apples, sage, and seasonings. Mix until the texture becomes sticky and cohesive.

4. Testing: Fry up a small patty to taste for seasoning. Adjust salt and spices before stuffing into casings.

5. Stuffing: Slide soaked natural casings onto your stuffer and fill evenly, avoiding air pockets.

6. Aging: Hang the links overnight in the refrigerator. This drying period improves texture and flavor development.

7. Cooking: These versatile sausages can be grilled, pan-fried, or crumbled into stuffings and pastas.

Storage: Refrigerate 3 days, freeze 6 months Applications: Pizza, pasta, breakfast hash