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Every fall, after big game season is over, I turn my attention to waterfowl. Goose hunting is often done with a group—and with a group comes large limits. I’ve been trying to find ways to make sure our healthy stacks of honker meat can be appreciated all year.
Goose jerky is always a crowd pleaser, but it’s a labor-intensive process. Corning the breasts is also another favorite of mine, but neither of these methods work well with thigh meat. However, after putting thigh and breast meat through a grinder and realizing they have similar properties, I ended up making a sweet and savory sausage that goes great with some good ol’ Southern pepper jelly. Perfect for a snack or an appetizer at a party, this apricot-infused sausage has all the sophistication needed to impress your family and friends while also utilizing all of the meat on the goose.
Feature image via Bryan Gregson.
Yields 20 pounds of sausage
Every fall, after big game season is over, I turn my attention to waterfowl. Goose hunting is often done with a group—and with a group comes large limits. I’ve been trying to find ways to make sure our healthy stacks of honker meat can be appreciated all year.
Goose jerky is always a crowd pleaser, but it’s a labor-intensive process. Corning the breasts is also another favorite of mine, but neither of these methods work well with thigh meat. However, after putting thigh and breast meat through a grinder and realizing they have similar properties, I ended up making a sweet and savory sausage that goes great with some good ol’ Southern pepper jelly. Perfect for a snack or an appetizer at a party, this apricot-infused sausage has all the sophistication needed to impress your family and friends while also utilizing all of the meat on the goose.
Feature image via Bryan Gregson.
Yields 20 pounds of sausage