I am going to try to grind up some left over duck and goose breasts that are in my freezer. There may even be some venison in there. Has anyone here ground duck and goose and used it for sausage or for jerky? I have never ground any meat before, but my brother just got a grinder. Is anyone willing to spill the beans so to speak on tips, tricks, recipes, etc.? Trip
Anyone Have Duck/Goose Sausage Recipes????
- Thread starter tgentry
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Kevin Stupp
Active member
Trip,
Me and a few guys have been making goose sausage the last couple years. We've been mixing it 50/50 with pork. We grind the goose, then grind a pork tenderloin. Mix together and run through grinder again. Mix with favorite commercial sausage seasoning pack. Or mix in your own seasonings. Run it through the grinder with stuffing attachment, seal the end and your ready for the grill.
Tried it without the pork, I thinks its a little dry. And if you wanted to just keep it as ground meat, it stays together better for burgers and meatballs with the pork. I do the same for venison.
Kevin
Me and a few guys have been making goose sausage the last couple years. We've been mixing it 50/50 with pork. We grind the goose, then grind a pork tenderloin. Mix together and run through grinder again. Mix with favorite commercial sausage seasoning pack. Or mix in your own seasonings. Run it through the grinder with stuffing attachment, seal the end and your ready for the grill.
Tried it without the pork, I thinks its a little dry. And if you wanted to just keep it as ground meat, it stays together better for burgers and meatballs with the pork. I do the same for venison.
Kevin
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A sausage maker told me to mix the lean with ground hog jowls instead of a pork butt, says they're cheaper and have more fat, which you need with game meat, a pork butt has about the right mix of fat to lean for regular pork sausage, so game sausage made with that or other leaner pork cuts may be too dry.
I believe he said about 30% hog jowl to your game meat. Your mileage may vary.
I believe he said about 30% hog jowl to your game meat. Your mileage may vary.
DeWayne Knight
Active member
I use the spice kits from Gander Mountain, (CLEM brand I think?), to make either the spicy hot snack stix or Summer Sausage. I've been mixing mine 2:1 goose breast to pork butt. I actually grind the goose once, then grind it again, incorporating the pork. Mix thoroughly with the spices and stuff. I smoked my last batch and they turned out awesom.
Chris Toy
Active member
http://www.conyeagerspice.com/bologna-kit/
The picture is wrong, DO NOT GET the trail bologna, get the regular bologna mix.
Ingredients:
7 1/2 pounds goose meat
2 pounds Hot Italian Sausage
2 1/2 pounds 80/20 ground beef
1 Con Yeager Spice Company Bologna Kit (for 10# of meat)
1 TBS. liquid smoke
1 1/2 cups water
The picture is wrong, DO NOT GET the trail bologna, get the regular bologna mix.
Ingredients:
7 1/2 pounds goose meat
2 pounds Hot Italian Sausage
2 1/2 pounds 80/20 ground beef
1 Con Yeager Spice Company Bologna Kit (for 10# of meat)
1 TBS. liquid smoke
1 1/2 cups water
Tim B(tbrom)
Active member
Trip
This is the best I have ever had. We usually save some geese and ducks to make a batch every year. We made about 15 lbs each this year. It was gone in a couple months.
This is the best I have ever had. We usually save some geese and ducks to make a batch every year. We made about 15 lbs each this year. It was gone in a couple months.