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Ingredients
(Ingredients are based on a 50 lb batch of sausage)
- 35 pounds well rinsed goose breasts, w/no fat
- 15 pounds shoulder pork
- sausage seasoning from local meat locker
- natural sausage casings
- cotton string
- wood chips
Directions:
Cut the pork into cubes, and thoroughly mix the goose breasts, the pork, and the seasoning. After mixing, feed mixture through a commercial meat grinder. Then, take the ground mixture and feed through the grinder a second time to ensure thorough mixing of the seasonings.
Take the mixture and load it into a sausage stuffer. Soak natural casings in warm water and place them on the end of the stuffer. Have one person crank the stuffer while another feeds the casings and twists them, so the links are approximately 6-7" long, resulting in a quarter-pound link. Also, be sure to squeeze out the all the air bubbles that you can. At the end of the casings, tie off with the cotton string.
Then, take the links to a large smoker and smoke them in cool wood smoke (around 150 degrees) so that the meat becomes smoked, but not cooked (usually 6-8 hours for a big batch). Then, separate the links and package according to your needs. Keep in mind that the sausages are not fully cooked, and they will require boiling to be ready for the table. My favorite way to have them is to simmer them in beer until they are cooked, and then lightly grill for 8 minutes on a medium flame.
You can also use this recipe to make summer sausage. All you need to do is use larger casings, and then fully smoke the sausages at a higher temperature, or finish them in the oven, to ensure that they are cooked through.
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