Italian Goose Sausage Links


Looking to use more of your harvest? Here’s a great way to not only use wing and thigh meat, but also use the neck skin from your goose. It’s important to use high heat to crisp the skin as much as possible while still not overcooking the meat. Much like duck or beef, overcooked meat does a serious disservice to the meal. but with a thermometer probe that can be left in the meat until the end you can get the perfect cooking temp while keeping the juices inside.


Prep time: 20 Minutes    Cook time: 5-10 Minutes    Serving Size: 3

- 1 set deboned, Skinless thighs and wings goose meat (about 1 pound)

- 1 Goose neck skin

- 1t Fennel Seeds

-1/2t Ground coriander

-1/4t Garlic powder

- 1/4t Onion powder

- 1/4t Smoked paprika

- 1/4t white pepper

- 1/2t red pepper flakes

- 1/2t salt

- Avocado oil (for coating)

 Combined cool meat with all spices, seasonings and salt. Place the meat in the freezer for about 15 minutes before grinding to allow for better texture.

Place goose neck on sausage stuffer attachment and tie the one end of the goose neck with twine. Grind meat with large grinding plate and fill to appropriate lengths and tie off.

Brush avocado oil over the links and cook over high heat on the barbecue or over an open flame, turning occasionally for about 5-10 minutes. Depending on thickness of the sausage you will need to adjust your cook time. Internal temperature should reach 130. Enjoy!