Mr has been out and about hunting this season, and he has had some success!
Aren’t these just gorgeous? So pretty to look at.
How easy is it to break down a goose? Not so easy as the videos on the internet make it seem. That may be more a matter of being well practised and less a matter of the job being a difficult one, though.
(recipe adapted from this recipe from Hunter Angler Gardener Cook)
1500 grams goose (I used meat from both the breast and the leg)
1000 grams fatty pork
1/2 tsp caraway seed
3 cloves garlic
2 Tbsp kosher salt
2 Tbsp marjoram
1 Tbsp black pepper
2 tsp Dijon mustard
1 Cup red wine, chilled (you’re looking for something here with some red fruit and woodsy-ness to it)
- First, trim away any thick silverskin or connective tissue that is opaque from the meats. The goose won’t have much, it’s the pork you’ll have to go over.
- Cube up your goose and pork into small enough pieces that they will fit into the m0uth of your grinder. Lay out on a wide flat receptacle, I use a baking sheet, and pop into the freezer to chill. With the meat spread out over a large surface area rather than in a pile, as it would be in say a bowl, it will chill faster. I like to get the meat to a point where, if you pinch a cube between your fingers you can feel little ice crystals but the meat is still pliable.
- Pop the wine into the freezer too! You want it to be quite cold when you add it to the sausage mix, starting to freeze around the edges.
- While the meat is getting cold, give the caraway seed a bit of a bash in a mortar and pestle, or a brief couple of pulses in a spice grinder. The seeds just need to be opened up a bit to release their flavours, they don’t need to be pulverised.
- At this time, I empty the caraway from the mortar and toss in the garlic cloves and salt. I use the pestle to grind the garlic and salt together into a paste. If you aren’t a mortar and pestle fan, a similar effect can be achieved by mincing up the garlic, sprinkling salt over top, and mashing it into a paste with the flat of a knife.
- Once the meat has chilled, run it through a grinder on a medium grind (7 mm plate).
- Sprinkle over top the ground meat the garlic paste, caraway seed, marjoram, black pepper and Dijon mustard. Mix well to disperse the seasoning evenly though the meat.
- Retrieve the wine from the freezer and pour it into the sausage mix.
- Continue to work the sausage mix with your hands until it binds. You will know that you have achieved a bind when everything gets really sticky and holds to your hands.
- Stuff the sausage mix into casings, and then twist off into links.
- Let your sausages sit in the fridge for a few hours before cooking any up, this bit of a rest lets the sausages tighten up and all the flavours come together a little better. If you do not plan on freezing these sausages, eat them within a week. Freezing is a great option though, because you can take out and cook the amount you need as you desire.
Mr says:The goose sausage is particularly awesome for me, as I had never hunted anything successfully before. I’m glad it turned out so well. From the field to the plate in less than 48 hours.