A Hunters Club original: homemade goose grill sausage. Because goose breast is lean, it's blended with fatty bacon for the right texture and juiciness, then gently poached in water before it gets its crust on the grill.
Serves: makes about 8-10 sausages
Prep: about 45 min + 1 hour resting
Cook: about 20 min poaching + 15-20 min grilling
Ingredients
- 600g goose breast
- 400g streaky bacon or belly pork, cut into strips
- A sausage spice mix and curing (nitrite) salt, for example a grill sausage kit from Van Beekum Specerijen
- Sausage casings
- Butcher's twine
- A finishing spice rub (e.g. an "all-use" rub)
Equipment
- Meat grinder
- Sausage stuffer
- A meat thermometer
- A large pot for poaching
- A bowl of ice water
- BBQ or grill
Method
1. Grind the goose meat and bacon together finely.
2. Mix in the spice mix, curing salt and about 10% cold water.
3. Fill the casings with the mixture and tie the ends securely.
4. Let the sausages rest in the fridge for about an hour.
5. Heat water to 75-80°C and gently poach the sausages (about 10 minutes per centimetre of diameter), until they reach a core temperature of 75°C. Do not let the water boil.
6. Cool the sausages immediately in a bowl of ice water.
7. Remove the casing, season with the finishing rub, and grill for 15 to 20 minutes at 200°C until a nice golden crust forms.
Tip
Use well-chilled meat for the best binding, and grill the sausages right before serving for the best crust.
Photo: 4028mdk09, via Wikimedia Commons (CC BY-SA 3.0)
