doublegunshop.com - home Forums General Discussion DoubleGun BBS @ doublegunshop.com Grouse for Christmas

In my world, it is about 50/50.

I helped a guy grind up a bunch of Canada geese to make into sausage. His father in law was there when the sausages came out of the smoker, and as we cracked beers and sliced some sausage his FIL asked what kind of sausage it was. Dude told him “Canada goose, about 50% pork”

Father in law asked why he was screwing up good pork sausage by putting geese into it.

Hasn’t made it since.

Best,
Ted

Before I was halfway through your post Ted, I immediately thought... now there's a bird that wouldn't be improved by wrapping it in bacon.

If we culled Canada Geese handed out the carcasses in place of Food Stamps and EBT, we could reduce the Welfare rate to single digits in a month. But Liberals would then file lawsuits accusing us of cruel and unusual punishment.

A shame. Goose prepared properly and kept up out of its grease is superb. Cant comment on goose sausage though. I will wait for others who have tried it.

My experience only, but, that would depend on the goose, and what it spent the last month or two of its life, eating.

Snow geese seem to be universally good to eat. The Canada geese that the early goose season in the metro area of Mpls/St. Paul, is aiming to reduce the population of, have been hanging around municipal soccer fields, golf courses, and containment ponds, and eat whatever weed killer, bug poison, fertilizers and small mollusks that act as filters, living in stagnant water on the above property’s.

The local birds are beyond nasty to eat.

Unless you are hunting in Manitoba, around here, you don’t know what you are going to get. I no longer shoot Canada geese.

Don’t eat them, either.


Goose sausage, made with the right goose, is delicious.

Best,
Ted

Same here Ted.
Locals bad, call them “Sod eaters”.
Migrants good. Call them “short necker’s”.
The meat is pink, not purple.

Have any of you heard of Tiger Meat? It was news to me tonight. Not that I had any. I was eating pollo en mole after a half day in the cattails. The subject of oddfoods came up and tiger meat was a first for me (it is not Felidae).

Sure. I serve it to guests as an appetizer for Thanksgiving.

It’s just freshly ground sirloin with spices.

Pretty popular in German communities, within which I live.

Middle Easterner’s have kibbie. Same deal.
Italian’s carpaccio.

Dutch, stale matza. lol.

The little meat market in clocay minnesota, that makes these things makes about a half dozen different kinds of brats. One of them is called the everything brought, although I would call it the kitchen sink brat. In any event, they combine everything in the leftover odds and ends and then stuff the last few brats with that. They cost half the price. It's interesting to start with a jalapenos and cheese brat on one end and finish with blueberries and wild rice on the other. Ì have become a fan of these.