Doug
GOOSE BREAST SAUSAGE
6 goose breasts
1 lb side bacon
Montreal Steak Spice
Cumin seed
HY's Seasoning Salt without MSG
Onion Powder
Maple syrup
Clean the breasts, remove any feathers, blood-shot meat, and ESPECIALLY any steel shot, it will play hell with your grinder.
Grind the breasts and bacon through a medium screen, a chunk of breast meat, then a slice of bacon, etc until all the meat is ground. Sprinkle very liberally with the first three spices, then add 1 tbsp of the onion powder and about a cup of maple syrup. Mix very well.
Now listen carefully, this is important. Take a small portion of the sausage mixture, make it into a patty, and fry it over medium-high heat. TASTE IT. Not enough salt? Add some. Now is the time to correct the seasonings. If it is too salty you need to add more unsalted meat, preferably goose but you could also at this point use lean ground pork.
OK? just right?
Now either put it through the stuffer to make cased sausages, or package it up like burger for country style sausages.