When you’ve put in the work to harvest a goose, the payoff should be just as rewarding as the hunt. Goose, with its rich, dark meat, is the perfect candidate for summer sausage. It holds smoke beautifully, and when blended with the right ratio of fat, it transforms into a savory, sliceable treat that’s perfect for the blind or the dinner table. This recipe balances the wild flavor with classic seasonings for a professional-grade result of goose summer sausage.
Tips
● Fat Matters: Never use the fat found on a goose—it has a distinct, gamey flavor and often a greasy texture. Always use high-quality, clean pork fat.
● Safety: Because this recipe uses curing salt, ensure you follow the measurements precisely to keep your sausage safe during the smoking process.
● Presentation: If you’re gifting this, using mahogany casings gives it that professional, “butcher-shop” look that pairs perfectly with sharp cheddar and a crisp cracker.
Ingredients
● 5 lbs Meat: 3.5 lbs goose meat (cleaned of all silver skin and fat) + 1.5 lbs high-quality pork fat.
● Seasoning:
○ 3 tbsp kosher salt
○ 2 tsp Prague Powder #1 (curing salt)
○ 2 tbsp cracked black pepper
○ 2 tbsp yellow mustard seeds
○ 1 tbsp garlic powder
○ 1 tbsp onion powder
○ 1 tsp ground nutmeg (optional, adds a classic European finish)
○ 1/2 cup cold water (or dark beer for extra depth)
● Casings: 2.5-inch fibrous mahogany casings (pre-soaked according to package instructions).
Instructions
1. Prep the Meat
Keep everything cold! Cube your goose and pork into 1-inch pieces. Keep the meat in the freezer for about 20–30 minutes before grinding—you want the fat to remain firm so it doesn’t smear during the grind.
2. Grind
Grind the mixture using a coarse plate (or a medium plate if you prefer a tighter texture). Keep the ground meat chilled in a bowl sitting inside a larger bowl of ice.
3. Season and Mix
In a small bowl, mix all your dry seasonings. Sprinkle them over the meat, add your cold water/beer, and begin mixing. The secret is the “tackiness”: Mix by hand or with a meat mixer for 5–7 minutes until the meat becomes sticky and binds to itself. This ensures your sausage won’t crumble when sliced.
4. Stuff
Stuff the mixture firmly into your fibrous casings using a sausage stuffer. Ensure there are no air pockets. Tie off the ends tightly with butcher’s twine.
5. The Rest (Crucial Step)
Place the stuffed sausages in the refrigerator for 12–24 hours. This allows the cure to penetrate and the flavors to meld.
6. The Smoke & Cook
Bring your smoker to 160°F–180°F. Hang the sausages (or lay them on racks) and smoke until the internal temperature reaches 152°F. Use apple or hickory wood for a mild, classic smoke profile.
● Tip: Use a meat thermometer to pull them at exactly 152°F to keep them juicy.
7. The Ice Bath
As soon as you pull them from the smoker, plunge the sausages into an ice water bath for 10–15 minutes. This stops the cooking process and prevents the casing from wrinkling.
8. Bloom
Hang the sausages at room temperature for about an hour to “bloom” (develop color). Then, wrap them in plastic wrap or butcher paper and refrigerate for at least 24 hours before slicing. The flavor profile matures significantly after a day in the fridge
