My brother in law and I just wrapped up a goose sausage making session. We made roughly 20lbs, about 5 lbs of each of the following:
Garlic Sausage with Sage
Lots of garlic, and dried sage from my garden, with my red wine.
Dried tomatoes from my garden, herbes de provence I brought back from Ile de La Sorgue in Provence, and some pepperoncini I bought in Lucignano d’Asso in Tuscany.
Apple sauce my mom, David, Pam, and I made from apples Pam and I picked at my dad’s place, Ephémère Apple Beer by Unibroue from Chambly, Quebec.
Foie et Cèpes
Goose liver, goose heart, and dried porcini mushroom.
Fun project. The sounds and vocabulary associated with sausage-making makes for lots of laughs and an all around good time. Will be doing this again, and refining our favorite recipes.