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Cou Farci, Goose Neck Sausage

Keep in mind these are directions for getting the casings right and filling them. If you are looking for a good sausage recipe to stuff these with, try my recipe for French Toulouse sausages.

Prep Time
45 mins
Total Time
45 mins
Servings: 8 servings
Calories: 172 kcal
Course: Main Course
Cuisine: French

Ingredients

  • 4 goose necks
  • 1 pound loose sausage

Instructions

    Cup of Yum
  1. Assuming you have skin-on neck, plucked from just under the bird's head to where it met the body, you'll need to clean them. Push the meat and bone out from the skin. It will be attached by connective tissue. Use this for duck stock.
  2. Turn the skin inside out. Pull off the trachea and the esophagus. Rinse under cool water, removing any bloody spots. Return the skin to outside out, and dry it on a cutting board while you do the next one.
  3. Use your fingers to stuff the necks with loose sausage work from the fat end to the skinny end, leaving about an inch at the end. Use kitchen twine to tie off the skinny end tight and compress the sausage against it. Keep filling the neck until you have about an inch and a half at the fat end. Tie this off tightly, and use a sharp knife to trim excess skin.
  4. These are ready to be cooked or frozen.

Nutrition Information

Calories 172kcal (9%) Protein 9g (18%) Fat 15g (23%) Saturated Fat 5g (25%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 1g Cholesterol 41mg (14%) Sodium 361mg (15%) Potassium 141mg (4%) Vitamin A 43IU (1%) Vitamin C 1mg (1%) Calcium 5mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 172

% Daily Value*

Calories 172kcal 9%
Protein 9g 18%
Fat 15g 23%
Saturated Fat 5g 25%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Trans Fat 1g 50%
Cholesterol 41mg 14%
Sodium 361mg 15%
Potassium 141mg 3%
Vitamin A 43IU 1%
Vitamin C 1mg 1%
Calcium 5mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.