- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Winter Olympics
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Goose sausage recipe.
Posted on 12/29/24 at 11:52 am
Posted on 12/29/24 at 11:52 am
We had some greater Canadas float over this morning and popped 3 of them. I would not think these are resident geese due to where we were hunting, but maybe they are. Regardless, I breasted those big bastards out and got the legs. I'm going to make some sausage cutting with 50% pork butt. I've made some before following this Hank Shaw recipe, but didn't really love it. Anybody got a goose sausage recipe? I have grinders, stuffers smokers etc.
5
Posted on 12/29/24 at 1:00 pm to LSUballs
I’m not sure if you are close to p ville but I’ve tried a few of the sausage mixes from oak grove smokehouse and I bet those would work great.
Just another option if you have a tenderizer, I normally make goose tenders when I get some Canada geese. I basically slice it across the grain, run it through a tenderizer, lay the pieces out and lightly salt with kosher salt(that will pull some more blood out), and follow a Dairy Queen steak tender recipe with mashed potatoes and white gravy. Not healthy, but so good, bonus points for biscuits.
Just another option if you have a tenderizer, I normally make goose tenders when I get some Canada geese. I basically slice it across the grain, run it through a tenderizer, lay the pieces out and lightly salt with kosher salt(that will pull some more blood out), and follow a Dairy Queen steak tender recipe with mashed potatoes and white gravy. Not healthy, but so good, bonus points for biscuits.
Posted on 12/29/24 at 1:24 pm to bigbuckdj
Bruh, that looks legit
Posted on 12/29/24 at 1:26 pm to LSUballs
I brined mine in salt water then cooked it like a tenderloin roast. 225 till about 125 internal pulled it off and let it rest to about 90 then seared the shite out of it. Came out badass 
This post was edited on 12/29/24 at 1:30 pm
Posted on 12/29/24 at 1:48 pm to Bussemer
quote:
Bruh, that looks legit
It is man, I normally try to grill or smoke everything, but I’ve tried so much with geese. I just gave up and now I accept I like it best fried like that or in a gumbo. Both are like cheating in cooking to me, but here I am cheating.
Morningwoods roast makes me want to try the smoker one more time. No matter how you cook it, a dry or wet brine is a must, I feel like it’s the only way to draw the blood out.
Posted on 12/29/24 at 1:51 pm to bigbuckdj
That is some good looking stuff. But I've already got my pig gut. I'm making sausage 
Posted on 12/29/24 at 3:05 pm to LSUballs
Try some pastrami
I’ve tried that Hank Shaw recipe it was okay. There’s a sausage recipe on split reed we made a bunch of last year that was better, I will find it for you, standby.
ETA:
LINK
Obviously sub the spoons for the honker breast, but it’s very good.
I’ve tried that Hank Shaw recipe it was okay. There’s a sausage recipe on split reed we made a bunch of last year that was better, I will find it for you, standby.
ETA:
LINK
Obviously sub the spoons for the honker breast, but it’s very good.
This post was edited on 12/29/24 at 3:10 pm
Posted on 12/29/24 at 3:43 pm to SmoothBox
Since I provided a dang Dairy Queen recipe in response to your call for sausage recipes, here’s one for duck in my charcuterie book.
Here’s a pastrami one from a meateater book
Here’s a pastrami one from a meateater book
Posted on 12/29/24 at 7:39 pm to bigbuckdj
quote:
No matter how you cook it, a dry or wet brine is a must, I feel like it’s the only way to draw the blood out.
I did a dry brine with the other breast and I found it drew out to much moister. The wet brine was the better choice I found
Posted on 12/30/24 at 2:54 am to bigbuckdj
Duck and cheddar sausage is the best sausage I've ever had.
Posted on 12/30/24 at 3:48 am to LSUballs
70/30 with ground geese and bacon. Seasoned with salt, garlic and green onions. Cold smoke for 6 hours with pecan wood.
Posted on 12/30/24 at 5:08 am to LSUballs
I just made a huge batch of Canadas cut with Boston butt and bacon. Third Italian, third Cajun/creole, third super hot jalapeño.
Kinda hard to mess up, I don’t get why people hate on Canadians they taste fine any way they are prepared if done correctly.
Kinda hard to mess up, I don’t get why people hate on Canadians they taste fine any way they are prepared if done correctly.
Posted on 12/30/24 at 6:47 am to bigbuckdj
I would hammer that plate.
Have made steak fingers out of snow geese, meat mallet and buttermilk soak first.
Have made steak fingers out of snow geese, meat mallet and buttermilk soak first.
Posted on 12/30/24 at 7:53 am to MrJudgeSmails
quote:
I don’t get why people hate on Canadians
Probably because of Trudeau.
Posted on 12/30/24 at 8:45 pm to bigbuckdj
I’ve made goose pastrami. Used a 7 day wet brine, covered in pepper and smoked, it is legit.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News