steve0146 Posted January 22, 2016 Report Share Posted January 22, 2016 Just sorting the freezer out and found a couple of geese from the start of the season. I fancied trying something new and made these. Quote Link to comment Share on other sites More sharing options...
motty Posted January 22, 2016 Report Share Posted January 22, 2016 They look good. What's your recipe? Quote Link to comment Share on other sites More sharing options...
steve0146 Posted January 22, 2016 Author Report Share Posted January 22, 2016 Pork shoulder, goose, seasoning and a handful of crackers for rusk. All put through a mincer and into natural casings. Quote Link to comment Share on other sites More sharing options...
derbyduck Posted January 22, 2016 Report Share Posted January 22, 2016 Iv'e just sat down from making 6 goose breast into Jerky ,2 1/2 hours in the oven low heat with the fan on.did a bit of quality control whilst I cleaned up loverly jubly , thers a few good size peices of venison in the frezer also that need coverting into jerky or sausage .. D.D. Quote Link to comment Share on other sites More sharing options...
harrycatcat1 Posted January 22, 2016 Report Share Posted January 22, 2016 Iv'e just sat down from making 6 goose breast into Jerky ,2 1/2 hours in the oven low heat with the fan on.did a bit of quality control whilst I cleaned up loverly jubly , thers a few good size peices of venison in the frezer also that need coverting into jerky or sausage .. D.D. What time is tea time? Enjoy them. Regards H Quote Link to comment Share on other sites More sharing options...
wildfowler.250 Posted January 22, 2016 Report Share Posted January 22, 2016 Geese through a mincer is the best thing. Or about 8 hours in a slow cooker. Almost never pluck and roast them now unless I waste be giving one away. Pork shoulder, goose, seasoning and a handful of crackers for rusk. All put through a mincer and into natural casings. Where did you get the sausage casings ect? Did they work well? Look good! Quote Link to comment Share on other sites More sharing options...
steve0146 Posted January 22, 2016 Author Report Share Posted January 22, 2016 They were delicious! Tried on line for casings but best were from local butcher. Just asked if he would see me some. Quote Link to comment Share on other sites More sharing options...
wildfowler.250 Posted January 22, 2016 Report Share Posted January 22, 2016 Quote Link to comment Share on other sites More sharing options...
derbyduck Posted January 23, 2016 Report Share Posted January 23, 2016 What time is tea time? Enjoy them. Regards H Quote Link to comment Share on other sites More sharing options...
islandgun Posted January 23, 2016 Report Share Posted January 23, 2016 Pork shoulder, goose, seasoning and a handful of crackers for rusk. All put through a mincer and into natural casings. They look great ! I'm just starting with this sausage mullarky, would that work with pork shoulder and rabbit ? and also why do you prefer the natural casing Quote Link to comment Share on other sites More sharing options...
steve0146 Posted January 23, 2016 Author Report Share Posted January 23, 2016 They look great ! I'm just starting with this sausage mullarky, would that work with pork shoulder and rabbit ? and also why do you prefer the natural casing Im new to it as well. I looked at the different casing and if its what the butchers use, thats good enough for me. Pork shoulder and rabbit would be good. Quote Link to comment Share on other sites More sharing options...
islandgun Posted January 23, 2016 Report Share Posted January 23, 2016 well you seem to have cracked it his time cos they look perfect bangers Quote Link to comment Share on other sites More sharing options...
Maxus Hunter Posted January 23, 2016 Report Share Posted January 23, 2016 They really do look tasty,yum yum Quote Link to comment Share on other sites More sharing options...
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