Whether you’re a seasoned duck hunter or just starting out, Waterfowl Flyaway Inc. will do everything in its power to assure that you not only have a great experience, but also have some game to take home. It’s snow geese season and the only question is: what are you going to do with your catch?

Snow geese make a phenomenal addition to any table and hold the flavor of strong flavors well. One of our favorite ways to share our harvest is with snow geese summer sausage. It’s easier to prepare than you would first expect, and can be seasoned in an assortment of ways, making it a crowd-pleaser no matter whom that crowd contains.

If you don’t have a meat grinder, a food processor works as a great substitute. A half cup of snow goose meat, firmly packed, weighs about half a pound, so skip the meat scale and swap it for some measuring cups.

To make the summer sausage, grind or process 4 lbs. of snow geese meat and mix with 1 lb. of ground pork or beef. Add 2 tablespoons of Morton Tender Quick, 1/3 cup minced garlic, ¼ cup of ground black pepper, 2 tablespoons of water, 1 tablespoon of red pepper flakes, 2 teaspoons of mustard seed, and a dash of kosher salt. Mix well and refrigerate for 48 hours, being sure to mix again every 12 hours. Divide the mix into 5 logs about 2 inches in diameter and wrap in aluminum foil. Don’t forget to poke a fork into the sausages three or four times! Cook for 6-8 hours in a 200-degree oven or smoker and serve.

Snow geese summer sausage can be frozen for up to a year if sealed correctly and don’t hesitate to experiment with your seasoning selection.


Source: http://www.ducks.org/hunting/recipes/cooking-spicy-summer-sausage

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