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Message: <blockquote data-quote="Lungdeflator" data-source="post: 180590" data-attributes="member: 5163">Rounded up the rest of the goose we had in the freezer last night and made some sausage.  Ended up with 15lbs of breakfast sausage and 9 lbs of regular stuff (just left out the maple syrup).  My first attempt at making anything other than venison burger with the grinder.  I made a small batch at first just to taste test and my wife said the breakfast version tasted very similar to the Jimmy Dean hot sausage with a little sweetness to it.  I followed the following recipe, but left out the rendered bacon fat and the MSG and only used about 3/4tsp Sage per lb.  I tried twice at Cash Wise in Stanley to get some fat trimmings, but they didn't have any both time.  So I ended up with 30$ worth of pork butt and shoulder.  Worked out pretty good, this stuff is awesome!  Just have to vacuum seal some 1/2 and 1lb packages tonight.Found the recipe on a different forum with a simple google search....the notes are the original authors.  [FONT=&quot]Goose Breakfast Sausage[/FONT][FONT=&quot]16 oz. Pork Boston butt cut into 1" cubes[/FONT][FONT=&quot]~16 oz (4 med.-lg. goose breasts) cut into 1" cubes[/FONT][FONT=&quot]2 teaspoons of salt[/FONT][FONT=&quot]1 teaspoon dried parsley[/FONT][FONT=&quot]1/2 ~ 1 1/2 teaspoons of rubbed sage (as much as you like. I used ~ 1 1/4 tsps.)[/FONT][FONT=&quot]1 teaspoon coarse ground black pepper[/FONT][FONT=&quot]1/2 teaspoon dried thyme (or more, I did add just a touch more)[/FONT][FONT=&quot]1/2 teaspoon crushed red pepper flakes[/FONT][FONT=&quot]1/2 teaspoon ground coriander[/FONT][FONT=&quot]1/2 teaspoon msg (such as Accent flavor enhancer)[/FONT][FONT=&quot]1/4 teaspoon ground red pepper (taste test first-the flakes I had were a little weak, so I added additional ground red pepper)[/FONT][FONT=&quot]3 TBSPS Maple syrup[/FONT][FONT=&quot]3 TBSPS Rendered Bacon fat[/FONT]</blockquote>

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