I grind a number of goose breasts each year for various uses but this is one use my buddies really like. Mix equal weights of ground goose and ground pork (shoulder cuts are best). You can mix your own Bratwurst seasonings, but I use seasonings already mixed and available through most any outdoor sports chains (or order the brat seasoning on-line through a company called Penzeys Spices). Mix the seasonings into the meat according to the directions. For bulk sausage add 1/4 cup of cold beer or ice water per two pounds of meat and work it in with your hands. If your going to stuff into casings, use 1/4 cup of beer per pound. With the bulk sausage, form into patties and grill. Add a slice of Swiss Cheese and serve on buns with brown mustard. If you wnat to kick it up a bit more, you can add finely minced onion or garlic to the sausage mix.