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You need...
•Old goose yielding 3-4lb flesh
•1lb steaky bacon or belly pork
•glass red wine or cider
•salt to taste (less if using bacon)
•stale bread crust 2-3 crumbed
•Chopped garlic 4 cloves
•Black pepper
Method..
Skin goose (not much point plucking this time of year as not much fat under skin)
Remove breasts, leg, thigh meat. Liver, muscley bit of gizzard, heart + any easily grabbable fat.
Stick though mincer with pork/bacon, coarse, then medium. Put through bread last to clean mincer.
Add booze + seasonings + mix thoroughly.
Make into sausages
•Old goose yielding 3-4lb flesh
•1lb steaky bacon or belly pork
•glass red wine or cider
•salt to taste (less if using bacon)
•stale bread crust 2-3 crumbed
•Chopped garlic 4 cloves
•Black pepper
Method..
Skin goose (not much point plucking this time of year as not much fat under skin)
Remove breasts, leg, thigh meat. Liver, muscley bit of gizzard, heart + any easily grabbable fat.
Stick though mincer with pork/bacon, coarse, then medium. Put through bread last to clean mincer.
Add booze + seasonings + mix thoroughly.
Make into sausages
