Goose breakfast sausage
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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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Dr_Pain never heard of it.
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Dr_Pain Oh, so a super fancy meat pie.
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Dr_Pain Oh, so a super fancy meat pie.
HerbcoFood said in Goose breakfast sausage:
Dr_Pain Oh, so a super fancy meat pie.
Essentially! Super easy to make. Cooks covered in the oven for about 6-7 hrs
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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.
mdseaside
Thank you, i have ordered some of the Holly spice and will give it a go! -
Dr_Pain That definitely looks like it weighs more than 10 lbs.
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I canāt thank you fellas enough. I made the Goose sausage with several different seasonings, but the Holly seasoning kicked butt!
Thanks again -
Yooper, Iād be interested how you thought it compared to other breakfast sausage.
I was making a new thread, then it gave me this thread in āsuggested readingā thing after. I see itās real close, with good ideas, so will just add my post here instead
Wondering what folks think is the best use for Canada goose breast? Iāve made pastrami with it before, and liked it. My hunting buddies told me breakfast sausage, and a few years ago I bought a spice blend for that from Cabelas but have never used it. And Iām not a huge fan of just cooking it, rather use duck for that. But that goose pie up above does look good!Now that Iāve found this great community of incredible experience, I bet some folks might have a better product in mind for my frozen goose. Thx!
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Hey Dave, I am no expert by any means but the Holly seasoning was by far better than any other seasoning i tried. The southern seasoning was also good and had a different finish to it
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