Directions

1. Use a metal detector to remove any steel pellets from your goose meat. Another option is to push a finger through any shot holes to ensure no steel remains. Good quality meat makes the best final product, so be sure to cut away any bruising near your shot holes. Small pieces grind well.
2. Before you start, place the metal parts of your grinder in the freezer for 30 minutes to help keep the meat cold. Grinding and mixing partially frozen goose also prevents heating.
3. Grind your goose meat.
4. To protect your hands from getting cold, use nitrile gloves to mix the meat with ground pork. For more flavor, use one pound of ground bacon instead of regular pork (cutting the salt back by ½ a tablespoon).
5. Sprinkle the spices evenly over the meat and add the water. Mix until the color is uniform, about 4 minutes. If desired, place the mixture into the refrigerator for several hours to allow the spices to permeate the meat.
6. Roll the sausage mixture into 10 centimeter diameter logs using wax paper, plastic wrap or parchment paper.
7. Use a grinder and burger tube, or sausage press, to put the mixture into a 3, 5, or 10 pound burger bag. Large burger bags are the perfect diameter to be cut into sausage patties right through the bag. It’s easier to cut the meat into patties when the meat is partially frozen.
8. To make the “McSnow” Goose Blind Sandwich, fry a sausage patty and an egg to your liking and place in an English muffin. Add a slice of cheese if desired. Watch to not overcook the sausage!