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Message: <blockquote data-quote="KDM" data-source="post: 30340" data-attributes="member: 314"><p>Grind the goose up, mix half and half with pork, add Grandpa Josh's summer sausage seasoning, mix well, stuff in 5 lb summer sausage casings, and smoke with favorite wood type for 8 hours or until done.  I did 150 lbs of goose sausage this year.  I tried it as soon as it came out of the smoker and was NOT impressed.  However, I let it rest in the freezer for about 2 weeks and NOW it' really good.  I think the consistency of the mixed product doesn't allow the spices to blend with the meat as well as a venison blend does so it takes longer for the flavor to develop.  Now I have trouble deciding which kind of sausage I want to take muddin'.  LOL!!  You can really go through some goose meat when you make summer sausage.  Keep in mind that steel shot and a meat grinder do NOT make good bedfellows.</p></blockquote><p></p>

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