Apricot Goose Sausage Recipe

Serving size

Multiple party trays

Time to make

1 hr

Ingredients

15 pounds goose breasts and/or thighs
1 pound bacon
4 pounds pork butts or 50/50 trim (50% fat and 50% meat)
1/4 cup + 1 tbsp. salt
2 tsp. pink curing salt #2
3 cups dried apricots
1 1/2 cups cognac
2 tbsp. garlic powder
2 tablespoons white pepper
3 tsp. nutmeg
1 tbsp. poultry seasoning
1 tbsp. New Mexico chili powder
1 oz. fresh tarragon leaves
Natural pig casings

Yields 20 pounds of sausage

How to make it

1
  1. Dice the goose meat into grindable chunks (smaller than 2 inches in diameter) then coarsely dice the bacon and frozen pork butts or 50/50 trim. The pork products should be frozen so they don’t render and get messy in the grinder.
    Mix all meat together and grind through a through 3/8-inch grinder plate.
  2. Coarsely chop the tarragon and mix it with the whole apricots. Mix evenly into the ground meat then run the entire mixture through the grinder again with the 3/8 plate.
  3. Combine the remaining ingredients in a bowl and mix thoroughly. Add the spices and cognac to the ground meat mixture.
  4. With a sausage stuffer, load the meat and fill the natural casing slowly. Pop any bubbles with a toothpick. You can either make links or round coils for packaging. Personally, I prefer coils.
  5. I’d suggest stuffing about 24 inches of casing before tying off, but that depends on your desired serving size. Wrap each coil tightly in plastic wrap with as little air as possible, then wrap in freezer paper and place in the freezer.

Serving size

Multiple party trays

Time to make

1 hr

Ingredients

15 pounds goose breasts and/or thighs
1 pound bacon
4 pounds pork butts or 50/50 trim (50% fat and 50% meat)
1/4 cup + 1 tbsp. salt
2 tsp. pink curing salt #2
3 cups dried apricots
1 1/2 cups cognac
2 tbsp. garlic powder
2 tablespoons white pepper
3 tsp. nutmeg
1 tbsp. poultry seasoning
1 tbsp. New Mexico chili powder
1 oz. fresh tarragon leaves
Natural pig casings

Yields 20 pounds of sausage

Special equipment

Grinder, sausage stuffer