Smoked Goose Sausages
User Reviews
5
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Prep Time
2 hrs
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Cook Time
3 hrs
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Total Time
5 hrs
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Servings
15 links
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Calories
120 kcal
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Course
Main Course
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Cuisine
American
Smoked Goose Sausages
Description
This sausage recipe uses a blend of roughly equal parts duck or goose meat and pork shoulder or belly, ensuring a balance of lean meat and fat. Fresh rosemary, garlic, ground black pepper, and dried marjoram add savory herbal notes, while kosher salt seasons and extracts moisture. Red wine (or chilled water) is added to the mixture to enhance flavor and assist binding.
The meat and fat are diced into roughly 1-inch chunks, thoroughly mixed with seasoning, then ground through a fine grinder plate while kept cold to maintain texture and prevent the meat from becoming crumbly. Mixing with the wine in a stand mixer or by hand forms a smooth, cohesive paste needed for proper sausage texture.
The mixture is then stuffed into soaked natural casings to form sausages, which are smoked to impart characteristic smoked flavor and preserved for later use. Smoking adds aroma and complex layers to the pork and game meats, making these sausages distinct.
Ingredients
- 2 pounds duck meat or goose meat
- 1 pound pork shoulder fatty, or pork belly
- 17 grams kosher salt about 1 tablespoon plus 1 teaspoon
- 3 grams Instacure No. 1 optional, about 1/2 teaspoon
- 2 tablespoons rosemary minced fresh
- 4 cloves garlic minced fine
- 1 tablespoon black pepper freshly ground
- 1 teaspoon marjoram dried
- 1/3 cup red wine chilled or ice water
Instructions
- Dice meat and fat into about 1 inch chunks. Toss in salt, pepper, rosemary, garlic and marjoram. Mix well.
- Soak casings in tepid water. You will need about 6 feet worth.
- Make sure all meat and fat is cold. You can even keep it in the freezer until it get a little bit frosty. When it is 40°F or colder (but not a sold rock), grind through the small die of your grinder. If it is hot out, or really if your kitchen is warmer that 68°F or so, grind into a bowl that is set in another bowl full of ice. The cold is critical to bind the meat and fat nicely. If it gets too warm, it will break and feel crumbly when you eat it, which isn’t very nice.
- Put the meat mixture into the bowl of a stand mixer. Add the wine and mix on the lowest setting of your mixer for 1 minute to 90 seconds. You can do it by hand with a wooden spoon, too. You want it to look like a paste.
- Put the meat in the fridge and set up your stuffer. Put a casing on the stuffing attachment, leaving about 6 to 8 inches free on the open end. Fill your stuffer with the meat and crank it down. Let the air come through the casing first, then when you see the meat coming through, hold the casing to let the meat totally fill it, then release as you go. You want it reasonably tight. Let the casing fill completely without twisting it into links.
- When you are done, twist into short links. I do short links with this sausage because it is so rich you don’t need that much to be satisfied. Make the links by pinching the casing down, then twisting away from you a few times. The next link needs to be twisted toward you a few times. Alternate down the whole length, twisting away from you, then twisting toward you. (This video shows how I do it.) Tie the ends in a knot. You can tie again with butcher’s string if you’d like.
- Hang for at least an hour in a cool room. This lets it dry off.
- Smoke for about 3 hours, or until the interior gets to be about 150°F. Shock in a cold water bath, then pat dry. They are now ready to be stored, cooked in your favorite dish, or eaten right away.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15links
Amount Per Serving
Calories 120 kcal
% Daily Value*
| Calories | 120kcal | 6% |
| Carbohydrates | 1g | 0% |
| Protein | 19g | 38% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 65mg | 22% |
| Sodium | 490mg | 20% |
| Potassium | 285mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 40IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 8mg | 1% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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