This recipe will work for venison and duck as well.
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 grind it through the medium plate of your 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 are 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.
Make 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.
We have been using the new Ziploc vacuum bags and let me tell you it makes the job A LOT faster! Duck and goose breasts need to be partially frozen when grinding however venison can be thawed completely.
Happy Cooking & Happy Hunting!
