Post by April B. on Feb 20, 2003 13:16:44 GMT -6
Polish Goose Sausage
This will make 30 pounds of Goose, moose or Deer
Earlier in the day make a brine
1 cup salt
3 TBS of Pepper
3 TBS Mustard Seed
1 TBS ground Coriander
3 cloves of garlic
3/4 cup rice flower
1/4 tsp Cayenne
3/4 cup of brown sugar
2 tsp fennel seed
1 TBS paprika
Dissolve in 1 liter of boiling water in order of list Mix flour with a little water before adding to prevent lumps
LET COOL before adding to ground meat
15 pounds of Goose Breasts
15 pounds of Pork Shoulder
Grind and place in a large tub
Add seasoning and mix throughly, add many ice cubes during this process
Refrigerated over night
In morning once again mix throughly adding water to meat until meat does not stick to hands when mixing Stuff into 1 1/4 in casings
Smoking:
Make sure that the casing are dry to touch before adding any smoke this make take several hours of just heat once casings are dry add smoke of your choice
I like hickory, 1-2 hours of smoke depending on your tastes
Vacuum seal, freeze and you have sausage for many months
Enjoy on the BBQ or the frying pan keep in mind these are only smoked
not cooked.
This will make 30 pounds of Goose, moose or Deer
Earlier in the day make a brine
1 cup salt
3 TBS of Pepper
3 TBS Mustard Seed
1 TBS ground Coriander
3 cloves of garlic
3/4 cup rice flower
1/4 tsp Cayenne
3/4 cup of brown sugar
2 tsp fennel seed
1 TBS paprika
Dissolve in 1 liter of boiling water in order of list Mix flour with a little water before adding to prevent lumps
LET COOL before adding to ground meat
15 pounds of Goose Breasts
15 pounds of Pork Shoulder
Grind and place in a large tub
Add seasoning and mix throughly, add many ice cubes during this process
Refrigerated over night
In morning once again mix throughly adding water to meat until meat does not stick to hands when mixing Stuff into 1 1/4 in casings
Smoking:
Make sure that the casing are dry to touch before adding any smoke this make take several hours of just heat once casings are dry add smoke of your choice
I like hickory, 1-2 hours of smoke depending on your tastes
Vacuum seal, freeze and you have sausage for many months
Enjoy on the BBQ or the frying pan keep in mind these are only smoked
not cooked.
