Do you have a lot of goose breast left after hunting season and you are not sure what to do with it? Here is a great recipe to use up some of that goose breast. It is a really good recipe and after having it you won't want any regular breakfast sausage again.
I can't stand eating breakfast sausage just something about the taste doesn't taste good to me. But my husband and I had some goose leftover from hunting season and we weren't sure what to do with it. So I went online and find this breakfast sausage recipe to try and it was amazing. I will only eat this sausage, it was that good. We are going to try it with some duck and venison this next hunting season.
Here is the recipe
4 lbs goose partially frozen
1-1.5 lb pork fat, very well chilled
2 teaspoons ground mace
2 teaspoons rubbed sage
1 tablespoon plus 1 teaspoon kosher salt
3 cloves chopped fresh garlic (or 2 teaspoons granulated)
1 cup ice water
1/4 cup pure maple syrup (this is optional, only use if you want maple flavored sausage)
1. Trim the meat of all bloody areas and tough connective tissue, cut it into 1 inch cubes (make sure the goose is still partially frozen as it makes it easier to grind), and it through the medium plate of you meat grinder along with the very cold pork fatback.
2. Combine the spices in a small container and mix with the 1 cup of ice water
3. Pour the spice and water combination (as well as the syrup if you re using it) into the ground meat and fat and mix thoroughly for at least 2 minutes. Use your hands for mixing to assure even distribution.
4. Once the sausage is fully mixed, run the mixture through the grinder once more and either stuff it into casings or make it into patties or bulk packages.
Makes sure you cool this sausage as soon as it is done. It can be kept in the refrigerator for 2-3 days or in the freezer for up to 3 months.
Using the new Ziploc vacuum bags makes the job a lot faster. Duck and goose breasts need to be partially frozen when grinding however venison can be thawed completely.
Here is the website, I got the recipe from www.skinnymoore.com just in case you wanted to see other recipes they have on there.