I recently tried using a summer sausage commercial mix with ground goose... It was HORRIBLE....
Ground goose does make good jerky.. I mix mine with venison..
Ground goose does make good jerky.. I mix mine with venison..
Brats
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.
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fowl habit
If you do not have a lot of experience making sausage, I would not suggest starting with a cured sausage like summer or salami. Fresh sausage like brats or Italian are more forgiving when weighing and measuring meat and spices. While spices for a cured sausage can be increased or decreased a little, the cure powder such as sodium nitrate or sodium nitrite depending on the type of sausage (also called Prague powder 1 and Prague powder 2) needs to be measured precisely for the exact weight of meat being used or you will have problems. Additionally, game meat is too lean for any type sausage and needs to be mixed with pork or fat. The addition of the right amount of fat is even more critical for a cured sausage. Perhaps your summer sausage was too lean. You would also have to use a binder like soy protein to help the sausage adhere to the casing properly during the curing and smoking. Finishing a cured summer sausage is especially critical because it needs to dried in cold temps for a period of time and then smoked or cooked to a precise temperature. At any rate, you can see a summer sausage is a lot more complicated than most would think and might be the reason your's didn't work out too well.
If you do not have a lot of experience making sausage, I would not suggest starting with a cured sausage like summer or salami. Fresh sausage like brats or Italian are more forgiving when weighing and measuring meat and spices. While spices for a cured sausage can be increased or decreased a little, the cure powder such as sodium nitrate or sodium nitrite depending on the type of sausage (also called Prague powder 1 and Prague powder 2) needs to be measured precisely for the exact weight of meat being used or you will have problems. Additionally, game meat is too lean for any type sausage and needs to be mixed with pork or fat. The addition of the right amount of fat is even more critical for a cured sausage. Perhaps your summer sausage was too lean. You would also have to use a binder like soy protein to help the sausage adhere to the casing properly during the curing and smoking. Finishing a cured summer sausage is especially critical because it needs to dried in cold temps for a period of time and then smoked or cooked to a precise temperature. At any rate, you can see a summer sausage is a lot more complicated than most would think and might be the reason your's didn't work out too well.
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