Goose breakfast sausage
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I’m interested in opinions on this too.
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Hi Guys,
I am thinking of trying to make some goose breakfast sausage, any ideas on a recipe out there?
Montana Yooper I think it would make some great breakfast sausage. I like the Holly sausage blend and have used it with elk and venison and antelope with great results. I mix it with ground pork butt and maybe a little extra fat. If you like it spicy just add a little extra ground pepper flakes.
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Hi Guys,
I am thinking of trying to make some goose breakfast sausage, any ideas on a recipe out there?
Montana Yooper are you a transplant from the UP?
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Montana Yooper are you a transplant from the UP?
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mdseaside Folks here in the Upper Peninsula of Michigan are called Yoopers. The mix of U & P has morphed into that slang term for the residents of the ceded land from OH. The stretch of land north of Wisconsin
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As soon as I sent the reply I thought of Upper Peninsula. My wife’s best long time friend moved there about 5 years ago. But no I am a born and bread Oregonian.
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Montana Yooper are you a transplant from the UP?
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YooperDog Yes sir, i grew up in Newberry, but i have been in Montana now since 87. How about you?
Montana Yooper transplant from WI. I got stationed at K.I. Sawyer. We live south of Marquette. We transferred in from CA, it was a bit of a weather and culture change. We like the area, winters are long, but summers are nice. The area is changing.
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Several years ago we were waterfowl hunting a fair amount and trying to figure out ways to use wild duck meat.
We made some very good breakfast sausage from 50/50 ground duck breast and ground pork jowls for the meat block.
I think wild goose breasts would substitute nicely for the duck. I don’t have access to the pork jowls anymore, but 50/50 pork butt and pork fat would work instead of the pork jowls. -
Several years ago we were waterfowl hunting a fair amount and trying to figure out ways to use wild duck meat.
We made some very good breakfast sausage from 50/50 ground duck breast and ground pork jowls for the meat block.
I think wild goose breasts would substitute nicely for the duck. I don’t have access to the pork jowls anymore, but 50/50 pork butt and pork fat would work instead of the pork jowls.processhead I found that Gumbo was my best bet for both the Goose & Duck. However, I knew a guy who could make some absolutely delicious smoked Duck & Goose Jerky. It was really good. Not much waterfowl hunting going on for me any more, but it used to be the thing for a long, long time & in the worst of weather while having a grand old time.
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processhead I found that Gumbo was my best bet for both the Goose & Duck. However, I knew a guy who could make some absolutely delicious smoked Duck & Goose Jerky. It was really good. Not much waterfowl hunting going on for me any more, but it used to be the thing for a long, long time & in the worst of weather while having a grand old time.
calldoctoday I had a friend who hunted the first spring snow goose hunt they had in TX, he had a freezer full of snow goose breasts and was wondering what to do with all of them. I took a bunch and made him jerky, and it was really good.
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calldoctoday I had a friend who hunted the first spring snow goose hunt they had in TX, he had a freezer full of snow goose breasts and was wondering what to do with all of them. I took a bunch and made him jerky, and it was really good.
bocephus When did they start doing that in Texas? There seemed to be no shortage of them, that was for sure, but they were wary son of a guns too.
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calldoctoday I had a friend who hunted the first spring snow goose hunt they had in TX, he had a freezer full of snow goose breasts and was wondering what to do with all of them. I took a bunch and made him jerky, and it was really good.
bocephus said in Goose breakfast sausage:
calldoctoday I had a friend who hunted the first spring snow goose hunt they had in TX, he had a freezer full of snow goose breasts and was wondering what to do with all of them. I took a bunch and made him jerky, and it was really good.
A friend of mine has had good success making tasty jerky from goose breasts.
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bocephus When did they start doing that in Texas? There seemed to be no shortage of them, that was for sure, but they were wary son of a guns too.
calldoctoday It was quite a while ago, you could use electronic calls and unplugged guns, he said the first year was an amazing hunt.
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calldoctoday It was quite a while ago, you could use electronic calls and unplugged guns, he said the first year was an amazing hunt.
bocephus Wow, That is amazing & hard to imagine for all effort we had to put into it. We have been here for quite a while now. They must have been making some serious effort to reduce the population, but sounds like the wily old geese got wind of it all.
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I think that Johnothan has made some check into his videos
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Growing up in Canada goose was a normal part of our diet but never had it in a breakfast sausage
Dr_Pain Do you feel like your child hood weekend breakfasts were now lacking!!?!?!?!?!?!?!?!
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Dr_Pain Do you feel like your child hood weekend breakfasts were now lacking!!?!?!?!?!?!?!?!
HerbcoFood said in Goose breakfast sausage:
Dr_Pain Do you feel like your child hood weekend breakfasts were now lacking!!?!?!?!?!?!?!?!
I sure think that someone forgot to use locally available resources to the max.
We do have a dish though that goose was used and that I wish I could make. Currently I make a version of it with beef, pork and chicken but back in the day we made it with moose, pork, rabbit and one of the following duck/goose/partridge.
Have you guys ever heard of Tourtiere du Lac St-Jean? Anyone interested in the beef/pork/chicken version? (Technically it can be adapted to any wild game as well). Let me know in the comments
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HerbcoFood said in Goose breakfast sausage:
Dr_Pain Do you feel like your child hood weekend breakfasts were now lacking!!?!?!?!?!?!?!?!
I sure think that someone forgot to use locally available resources to the max.
We do have a dish though that goose was used and that I wish I could make. Currently I make a version of it with beef, pork and chicken but back in the day we made it with moose, pork, rabbit and one of the following duck/goose/partridge.
Have you guys ever heard of Tourtiere du Lac St-Jean? Anyone interested in the beef/pork/chicken version? (Technically it can be adapted to any wild game as well). Let me know in the comments
Dr_Pain never heard of it.
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