Goose Boudin Sausage

Goose Boudin Sausage

  • Duration

    1 hour

  • Serves

    6 to 8
Chef’s notes

Boudin is a classic cajun sausage that uses warm rice to bind the meat together. This recipe uses the wing and liver meat from specklebelly goose along with liver to create the perfect texture, and hearts and gizzards can also be incorporated into the mixture if you desire. If can be stuffed into casings or smashed into patties, either way this sausage recipe is sure to be a crowd-pleaser.

To watch the crew harvest some specklebelly, check out this episode. And don’t forget to check out the most recent episode of Duck Camp Dinners here!

specklebelly

Ingredients

  • Legs and wings of 2 to 3 geese
  • 1 lb. goose livers (can substitute/supplement with chicken livers)
  • 1 small yellow onion, small diced
  • 1 large yellow onion, quartered
  • 1 carrot, large diced
  • 2 stalks celery, large diced
  • 1 bunch green onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup white wine
  • 4 bay leaves
  • ½ bunch flat leaf parsley, finely chopped
  • Salt and pepper
  • Hot sauce (I prefer tabasco for this recipe but Louisiana or crystal will work great as well)
  • 1 cup of uncooked long grain white rice

Also works with

Any gamebird

Preparation

  1. In a stock pot, cover cleaned goose legs with water. Add bay leaves, quartered onion, carrot, and celery. Bring water to a boil and simmer for 1½ hours or until leg meat easily pulls from the bone.
  2. Cook rice and set aside, keep warm.
  3. Once the goose is tender, allow to cool in the broth until safe to handle with your hands. Season the goose livers with salt and pepper. (You can also add goose hearts and gizzards here. If you choose to use them, just include them in all the following steps along with the livers.)
  4. In a hot skillet with 2 tablespoons of grease, add your goose livers and sear on one side. Goose livers should be cooked no more than medium and ideally still mid-rare when you remove them from the skillet. Set livers aside.
  5. Add onion, garlic, and green onions to the liver skillet and sauté on medium-high heat for 3 to 5 minutes.
  6. Add 2 cups of stock from the goose cooking liquid and continue to cook for 10 minutes, reducing the liquid by half. Once reduced by half, set aside.
  7. If your goose is cool enough to work with, remove it from the liquid and pick the meat from the bones. Reserve all of your goose braising liquid (reheat and keep hot).
  8. Once your meat is pulled, rough chop the pulled goose meat until it resembles coarse ground meat. Rough chop the goose livers until they are course mush consistency.
Chef’s notes

Boudin is a classic cajun sausage that uses warm rice to bind the meat together. This recipe uses the wing and liver meat from specklebelly goose along with liver to create the perfect texture, and hearts and gizzards can also be incorporated into the mixture if you desire. If can be stuffed into casings or smashed into patties, either way this sausage recipe is sure to be a crowd-pleaser.

To watch the crew harvest some specklebelly, check out this episode. And don’t forget to check out the most recent episode of Duck Camp Dinners here!

specklebelly

Ingredients

  • Legs and wings of 2 to 3 geese
  • 1 lb. goose livers (can substitute/supplement with chicken livers)
  • 1 small yellow onion, small diced
  • 1 large yellow onion, quartered
  • 1 carrot, large diced
  • 2 stalks celery, large diced
  • 1 bunch green onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup white wine
  • 4 bay leaves
  • ½ bunch flat leaf parsley, finely chopped
  • Salt and pepper
  • Hot sauce (I prefer tabasco for this recipe but Louisiana or crystal will work great as well)
  • 1 cup of uncooked long grain white rice

Also works with

Any gamebird

Preparation

  1. In a stock pot, cover cleaned goose legs with water. Add bay leaves, quartered onion, carrot, and celery. Bring water to a boil and simmer for 1½ hours or until leg meat easily pulls from the bone.
  2. Cook rice and set aside, keep warm.
  3. Once the goose is tender, allow to cool in the broth until safe to handle with your hands. Season the goose livers with salt and pepper. (You can also add goose hearts and gizzards here. If you choose to use them, just include them in all the following steps along with the livers.)
  4. In a hot skillet with 2 tablespoons of grease, add your goose livers and sear on one side. Goose livers should be cooked no more than medium and ideally still mid-rare when you remove them from the skillet. Set livers aside.
  5. Add onion, garlic, and green onions to the liver skillet and sauté on medium-high heat for 3 to 5 minutes.
  6. Add 2 cups of stock from the goose cooking liquid and continue to cook for 10 minutes, reducing the liquid by half. Once reduced by half, set aside.
  7. If your goose is cool enough to work with, remove it from the liquid and pick the meat from the bones. Reserve all of your goose braising liquid (reheat and keep hot).
  8. Once your meat is pulled, rough chop the pulled goose meat until it resembles coarse ground meat. Rough chop the goose livers until they are course mush consistency.

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Save this recipe

Goose Boudin Sausage

Recipe by: Jean-Paul Bourgeois
Goose Boudin Sausage
  • Duration

    1 hour

  • Serves

    6 to 8
Chef’s notes

Boudin is a classic cajun sausage that uses warm rice to bind the meat together. This recipe uses the wing and liver meat from specklebelly goose along with liver to create the perfect texture, and hearts and gizzards can also be incorporated into the mixture if you desire. If can be stuffed into casings or smashed into patties, either way this sausage recipe is sure to be a crowd-pleaser.

To watch the crew harvest some specklebelly, check out this episode. And don’t forget to check out the most recent episode of Duck Camp Dinners here!

specklebelly

Ingredients

  • Legs and wings of 2 to 3 geese
  • 1 lb. goose livers (can substitute/supplement with chicken livers)
  • 1 small yellow onion, small diced
  • 1 large yellow onion, quartered
  • 1 carrot, large diced
  • 2 stalks celery, large diced
  • 1 bunch green onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup white wine
  • 4 bay leaves
  • ½ bunch flat leaf parsley, finely chopped
  • Salt and pepper
  • Hot sauce (I prefer tabasco for this recipe but Louisiana or crystal will work great as well)
  • 1 cup of uncooked long grain white rice

Also works with

Any gamebird

Preparation

  1. In a stock pot, cover cleaned goose legs with water. Add bay leaves, quartered onion, carrot, and celery. Bring water to a boil and simmer for 1½ hours or until leg meat easily pulls from the bone.
  2. Cook rice and set aside, keep warm.
  3. Once the goose is tender, allow to cool in the broth until safe to handle with your hands. Season the goose livers with salt and pepper. (You can also add goose hearts and gizzards here. If you choose to use them, just include them in all the following steps along with the livers.)
  4. In a hot skillet with 2 tablespoons of grease, add your goose livers and sear on one side. Goose livers should be cooked no more than medium and ideally still mid-rare when you remove them from the skillet. Set livers aside.
  5. Add onion, garlic, and green onions to the liver skillet and sauté on medium-high heat for 3 to 5 minutes.
  6. Add 2 cups of stock from the goose cooking liquid and continue to cook for 10 minutes, reducing the liquid by half. Once reduced by half, set aside.
  7. If your goose is cool enough to work with, remove it from the liquid and pick the meat from the bones. Reserve all of your goose braising liquid (reheat and keep hot).
  8. Once your meat is pulled, rough chop the pulled goose meat until it resembles coarse ground meat. Rough chop the goose livers until they are course mush consistency.