Comments on: Smoked Canada Goose Sausage

By: Hank Shaw

Hank Shaw — Fri, 30 Mar 2012 01:58:04 +0000

Peter: I would not in this sausage. Goose fat had a much lower melting point than pork fat, and is usually not suitable for charcuterie. The exception is when you make an emulsified sausage, like my duck hot dogs.

By: Peter Mitchell

Peter Mitchell — Thu, 29 Mar 2012 20:23:24 +0000

Hi! Very much enjoy your blog. I wonder if you’d include a Canada’s own skin/fat in these sausages?

By: Erica

Erica — Wed, 18 Jan 2012 15:04:30 +0000

I found this recipe on your website after my husband brought home 11 Canada Geese and I was overwhelmed! it ended up very good but this being my first time butchering wild geese and first time grinding wild geese and first time making sausage I had a lot to learn!
1) the meat must be just shy of frozen, seriously!
2) when working in bulk you are buying a Massive amount of fresh rosemary
3) do not over stuff the sausage it will burst, you, will cry
but thank you so much for the recipe

By: Julie

Julie — Wed, 14 Sep 2011 02:26:15 +0000

Not sure if you’ll see this comment or not, but what temp should I set my smoker at? And do I use water, or am I dry smoking them? (Forgive me if these are stupid questions. I’m still learning how to best use my smoker!)

By: Julie

Julie — Tue, 16 Aug 2011 17:28:44 +0000

You’re my hero. I’ve loved your site for some time now, but this takes it to a new level. I’ve been struggling with exactly what on earth to do with the breast meat of 25 snow geese for a couple of months now. Had always wondered if I could make sausage out of it, and you answered my question! I can’t wait to get started – snow goose isn’t my favorite. Maybe this will change that feeling!

By: royboy

royboy — Thu, 03 Dec 2009 23:09:01 +0000

Easy way to clean geese nicely is to take to Amish neighbors and give them a buck per goose to clean and pluck and let them keep the feathers for pillows.

By: RAY

RAY — Sun, 01 Jun 2008 20:00:07 +0000

Just found your site, I like it! Will try the smoked sausage this season. I have always used the legs in a stew, but will try them your way, just so much work for so little meat. I too am spoiled, in Massachusetts we hunt the golf course, always our limit of 10# birds so we only breasted them out. Up here in “Down East” me. I have a blind 60′ from my back door & call-em in, from the bay, these too are 9-10# birds, & breasted, the rest go to the eagles! I don’t think its worth it to pluck & roast. An avid duck/goose hunter from the S.S. of Ma. passed his recipe to me & its a hit with everyone I have passed it to. If you would like it e-mail me. RAY.

By: hank

hank — Thu, 17 Jan 2008 04:48:33 +0000

I am planning to do a detailed step-by-step this weekend…if I get some ducks! Short version: Use a thin-bladed knive (this is what your boning knife is for) or a fillet knife for this. Your general thinking is to “free the meat from the bones.”

Do you know how to pluck a duck or goose? We use wax and scalding water. Believe it or not, this is what “The Joy of Cooking” recommends – if you have an old version of the book. Basically you drop a few blocks of paraffin wax (at most stores in canning section) into hot but not boiling water, let it melt, then swish the bird in it after you have rough-plucked it. Dunk waxed bird into a bucket of cold water to set the wax, then pick away slowly. Makes ‘em look pretty!

By: Andrew

Andrew — Thu, 17 Jan 2008 04:39:57 +0000

Thanks for the inspiration. I’ve bagged two Canadian geese this year but can’t figure out how to clean them to get the most. I must confess that I’ve only breasted them out. Do you have step by step directions? Cut here, pull all these off, now cut hear? I would love to do more with my birds but can’t find enough info about cleaning them.