- 1 1/2 pounds fresh free range goose breast meat, boneless and skinless
- 1/2 pound fresh free range pure goose fat (not skin), mine came from the carcass and between the skin and meat of the whole goose
- 1 pound fresh natural organic ground pork with 25% fat
- 2 teaspoons coarse ground French grey salt
- 1/2 teaspoon fresh micro-planed organic whole nutmeg
- 2 tablespoons Fatworks Pastured Goose Fat
- 1/2 large fresh organic onion, fine chopped
- 1/2 cup Riesling wine, chilled
- 1 unit natural hog casing, from local butcher (enough to do 5 to 6 lbs of sausage), refrigerate
- 3/4 cup organic cherry wood chips for smoking on the grill
Total time: 36-48 hours
Servings: 8 Entrees or 12 Appetizers
Duck Fat, Goose Fat
Gluten Free, Keto, Paleo Friendly, Whole30
A CHEFS TIP: Free range and wild goose meat is a dark burgundy red color and very lean. Since this recipe is made with a “free range” goose, it can be interchangeable with a wild goose, just add 1/4 lb more of the FRESH goose fat to the recipe. Although it is red in color it seems to turn a very light color when cooked, go figure?
Fine dice your goose breast meat and fresh goose fat. Place in a large bowl. Add in the fresh ground pork and mix well. Add in the grey salt and micro-planed nutmeg. Mix well and set aside. This is your meat mixture.
In a small frying pan, add in the goose schmaltz, garlic, and onion. Heat on high and lightly caramelize until medium golden brown. Remove from the heat. Add this to the meat mixture and incorporate well. Place this into a large gallon bag and place in the refrigerator for 12 hours. This is your raw meat mix.
Now remove the raw meat mix from the refrigerator and place into the freezer for 1 hour. Remove your hog casing from the fridge and place into a bowl of warm water. Prepare your grinder by rinsing all of the internal components with hot water.
Remove the raw meat mix from the freezer. Using a small die on your grinder, grind the raw meat mixture into a large bowl. Mix in the chilled Riesling wine in well. Cover this and return to the refrigerator for 30 minutes. This is your chilled sausage mix.
Run warm water through the hog casing. Now gently slide it onto your sausage stuffing tube, bunch it up to the end to the halfway mark up the tube. Remove the chilled sausage mix from the refrigerator and divide it into 4 equal parts.
Take ONE part of the sausage mix and place into the grinder to stuff the casings. Use the latest stuffing tube attachment. Start your grinder. Allow the tube to fill and expel about 1 inch of the chilled sausage mix to come out before moving the casing to the end. Stretch out enough casing (about 2 to 3 inches) and make a tight knot. Now push the casing back to the end of the tube and start full filling the casing. (A NOTE: there are tons of YouTube videos on how to stuff sausage. It might be better for you to see it instead of reading it??) Gently shape the sausage as you go and try to make sure there are no air pockets. Once all of this ONE part of sausage is done, pull out the casing about 3 inches, push the sausage mix firmly in place, cut and tie into a tight knot. Coil this link onto a clean surface. Push the remaining hog casing back to the original position. Repeat with the remaining 3 parts.
Now once all of your sausage is stuffed and tied off, hang on a rack or stick in a cool place for 3 hours. Form into coils. Place the coils into a sealed container in the refrigerator for 12 hours.
Remove the sausage from the fridge. Soak your wood chips for 30 minutes. Heat your grill to high. Place the soaked wood chips into your smoking box. Once the chips start to smoke, turn the heat off all sides except where the wood chip box is, turn that part on to low heat. Smoke for 15 minutes. If the wood chips are still smoking after 15 minutes, remove the sausage and allow the chips to burn off. Return the sausage to the grill away from the direct heat, once the following temperatures are reached…..
Now here is the cooking process on the grill:
250F for 15 minutes, turn over and lower heat.
200F for 15 minutes.
Gently pierce the ends and allow the excess liquid to drain out, gently press if need be.
Cook for an additional 15 minutes at 200F. Beware the liquid may be hot and shoot out fast.
Remove from the grill onto a clean paper towel lined plate. Cover with tin foil and allow to rest 15 minutes.
Chill for 30 minutes before serving or place into a sealed container in the refrigerator for up to 2 days. Before serving, remove from fridge for 1 hour at room temperature.
Serve with stone ground mustard, fresh pear or pink navel oranges and of course a small glass of chilled Riesling wine: this is true French style, my friend.