Smoked Goose Sausage | Celebrate Sausage S03E13

Today we are making a Spanish inspired Smoked Goose Sausage.
You can find a printable recipe here: twoguysandacoo...
Visit the Sausage Maker for all your sausage making supplies: tinyurl.com/bd...
Use the coupon code 2GUYS10 for a discount off your purchase
Items used in this video:
Ceramic Honing Rod (for Knife Edge Maintenance): amzn.to/3HOoci4
Smokin-It Bella's Cold Smoke Generator: amzn.to/2UVTsX9
Digital Smoker (I use the 4D WIFi): tinyurl.com/mr...
Stuffing Horn Cleaner: tinyurl.com/3a...
Small accurate Scale for spices: tinyurl.com/3a...
Large Capacity Scale (33 pounds): tinyurl.com/mr...
Kotai Chef Knife: tinyurl.com/5y... (for 15% off use discount code - 2guys )
Thermapen Mk4 (meat thermometer) - tinyurl.com/y2...
Sausage Stuffers: tinyurl.com/56...
Custom Cutting Board: tinyurl.com/3e...
If you are interested in an online course for meat processing/sausage making be sure to browse the different courses that Meredith Leigh offers: tinyurl.com/2p...
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Merch ► tinyurl.com/5f...
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►OUTDOOR COOKERS
Smokin-It Bella's Cold Smoke Generator: amzn.to/2UVTsX9
Digital Smoker (I use the 4D WIFi): tinyurl.com/mr...
Kamado Ceramic Grill: www.grillagril...
►SAUSAGE & SALAMI STUFF WE USE
Kotai Chef Knife: tinyurl.com/5y... (for 15% off use discount code - 2guys )
Thermapen Mk4 (meat thermometer) - tinyurl.com/y2...
Ph Meter by Apera Instruments: amzn.to/2A04Gll
Sausage Stuffers: tinyurl.com/56...
Meat Grinder: tinyurl.com/59...
Meat Mixer: tinyurl.com/yc...
Meat Slicer: amzn.to/31XV19q
Stuffing Horn Cleaner: tinyurl.com/3a...
Small accurate Scale for spices: tinyurl.com/3a...
Large Capacity Scale (33 pounds): tinyurl.com/mr...
Heavy Duty Vac Sealer: amzn.to/2WUALpO
Drying rack and tray: amzn.to/3LDhgHX
Custom Cutting Board: tinyurl.com/3e...
Butcher Twine & Dispenser: amzn.to/35QFhIa
InkBird Controllers temp & Humidity amzn.to/2O3BmM7
Dehumidifier Eva Dry 1100 amzn.to/2TDvChj
Cool Mist Humidifier: amzn.to/3CD6nAu
Govee Temperature/Humidity Monitor: amzn.to/3v55Tz1
Iodophor sanitizer: amzn.to/2Q9jFBM
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Eric
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[@McGieHomesteadAdventures]

I know you’re tired now…… but you have every reason in the world to do another season of celebrate sausage! This video is all the proof we need to see this is an endless subject in which you excel !!!!

[@McGieHomesteadAdventures]

Oh goodness! You just made my day with the goose neck as sausage casing! Oh boy here we go!😂😂😂

[@geniuspharmacist]

Would love to see season 4 and another 100 seasons. You're the BEST and we want to keep it this way.... We can't allow anyone to outdo the master 😉👍♥️🤫💐💖

[@MarkRichie]

I am so appreciative of the effort to produce this. You are doing great things for your channel and the whole industry, with your guest sausage makers. Your brilliant! I honestly look forward to every episode, wondering what sausage or skill it will be. I am just dry aging and making fresh sausage at this point because I am a busy guy. But with Eric's leadership, no telling what can happen. Your awesome!

[@marktoldgardengnome4110]

These Celebrate Sauage Series you do have got to be logistical nightmares for you. 1st, 30 different cooks, then accumulating the ingredients fresh, time for special processes and spotlighting tools needed. Then editing and uploading. It's appreciated. Maybe an episode of putting "spice kit mixes" vs "homemade mixes". Pro's n Cons. TYFS

[@2guysandacooler]

LOL. Yep, it's wild!!! Usually takes me 10 months to get everything together and completed!! Thanks for the comment and the suggestion. Great idea!

[@kenadams3385]

I would never actually eat, let alone even make, an olive loaf; but I would definitely watch a video about how to make one. So keep the "Celebrate Sausage" videos coming. I'll watch them all and I'm sure I'm not alone.

[@mtnman_ty]

120% would love to see season 4! As a hunter, I love seeing recipes that incorporate (or I could substitute) wild game meat for. This is a great example, and will be giving this one a try!

[@rhondagillespie6031]

Yes Please, Season 4! All of the recipes are wonderful. I think I'll try making a different sausage every month.

[@barryc9115]

Absolutely want a season 4. Perhaps some lunch meats and fresh sausage recipes.

[@johnsimmons6136]

I would love to see you use the goose neck for sausage sometime. I can't Imagine anyone better suited to explaining how to do it and see the final results than you. Thank you for this video!!!

[@MichiHenning]

Please, yes, season 4! One to add to the list: Bavarian spleen sausage. I can assist with the recipe, if you like.

[@DJ-so2vn]

Definitely want season 4. What about a simple sausage that has been covered before but made with several options for binders?

[@xanthochromique]

This is perfect timing given I have a few Canada Geese from hunting last week! Absolutely do a season 4 please. I would suggest a Donair sausage with sweet garlic sauce. This meat was modified from the Turkish Doner and is very popular in the city of Halifax Nova Scotia. Served in a pita with sweet garlic sauce... I'm sure it'll be great in sausage form!

[@leahtiferetrabinovitz6518]

i'd like to see Goat sausage in season 4. Duck Sausage sounds great as well. and more importantly, we for sure want to see season 4, this is just so much amazing what you do here!!!

[@imkadosh]

I don’t know why but I think the Spanish sausages are the best. That smoky paprika and their choice of spices give that sophisticated aroma and taste that is irresistible. Even the dishes which the sausage is being added as an ingredient carries the aroma and taste of the sausage, like arroz con pollo, lentils, portages,

[@imkadosh]

Potages and not portages. The phone changed the spelling

[@2guysandacooler]

I totally agree!

[@billycoleman1128]

Just in time as goose season is approaching fast. Thanks for another great recipe!

[@lucasdallagnol]

I'd love to see season 4, and as a suggestion, it would be really cool to see a sausage made with tought cuts of beef, the kind of stuff you would braise for a long time, and see how to work with such sausage.

[@BigWood76]

Heck yeah! I’ll have 2 with a little mustard for dipping, and a cold beverage please.

[@raylambert5782]

Absolutely want a Season 4! Would love to see a pickled hot sausage!

[@Brewer35]

Season 4? I don't want Season 3 to end! Would love to see how to make some common lunch meats like pickle & pimento loaf, ring baloney and chopped ham loaf. 😋 The series is great, thanks for going through all the effort to put this together! 👍

[@duncanhenry]

Season 4 would be awesome!

[@zerckzies]

I would love to see an authentic gyro recipe (even if not in this series)

[@GameOvrMan]

Please make a liver pate that can last long! Either sausage or canned. Thanks for your recepies!

[@duncanjames914]

Well done Erik - another great video. I'm going to try this with wild goose (Canada Goose). Thanks again.

[@gregwaters944]

Eric, thanks for the tip about the cold water vs ice water. Hope to see season 4!!

[@danravenna2974]

That looks really good. I'll need to adapt it to the cook as I don't have equipment like yours. Thanks!

[@McGieHomesteadAdventures]

Had to watch this one again! I’ve got ducks that want to be sausage!😂

[@2guysandacooler]

😂😂

[@XmanCo]

Great video! very informative!!!

[@TheWolfyDaddy]

Thank you for Season 3 which I am enjoying a lot! For a future Season, may I suggest Zgornjesavinjski želodec from Slovenia? It is a salami made from pork and bacon that is stuffed in a pig's stomach and then shaped into a flat disk. When ready, it is cut into its typical thin elongated rectangular slices that show their relatively large pieces of fat.

[@Krispy_239]

Love the sausage series, watch all of them. I really like the wild game episodes. Sausage is a great way to use up game meat. Always looking for new recipes. Going to try that alligator sausage recipe soon. Still searching for a good lean wild duck recipe.

[@stanleyplona2712]

Definitely season 4 please. Olive loaf sounds great. Any snack stick or sausage recipes for venison. Italian sausage and pepperoni for pizza or made with venison too. Love all your recipes I've tried.

[@AbenaMcKenzieSoapiphany]

Very interesting. I like this, can't wait to get my smoking sausages going on. Looks tasty 😌

[@f3n1xplat3ad0]

I started watching your channel because Glen and Friends was making a sausage for this series. The rest is history. I subscribed and love your content. You are one of the most professional sausage makers in YT. I would love to see a season 4. However, I understand how difficult and time consuming is to create this content. Ideas 1. A blood sausage (Morcilla is a blood sausage from Puerto Rico) 2. Maybe camel, bear or moose sausage? I know those videos or materials need to be outsourced to locations with such proteins. 3. A video making different crackers (saltines, ect) 4. Make a series about making each product seen in a Charcuterie board. The saltines, crackers, jams, cheese, cold cuts ect. 5. The cheese series was interesting. I know there are other cheese creators like Gavin Webber, but I would watch it if it comes from you.

[@anthonyrstrawbridge]

In season perfection. I shall call them my A320 double ingestion turbine power sausages for our annual January 15 perfect ditching celebration. Sully Sullenberger Smoked Goose Sausages sounds good too.

[@keeperofthegood]

Without googling it, many decades ago, there was an meatkillfloorshop (it was a combo deal) that did a really nice fresh sausage, I think it was veal but it was mostly green as it was full of spinach and inside a casing smaller than my index finger. Really fine sausage that was and not seen it sold anywhere else since. I think it is a fairly common sausage by region but not in the region I currently reside.

[@ericfoster3636]

Season four absolutely!

[@MrRilarios]

I would love season 4 too!.. consider making colombian chorizo, which has a more "Chunky" texture, it is a pork sausages, with fresh green onion, cilantro, garlic, cumin , blended bell peppers and beer!

[@joeglav01]

Would love to see a recipe and full video of a Penna. Lebanon Bologna (Seltzers). Either way love the channel. Appreciate the efforts. Beat me with stupid stick. just searched and saw you did one. good stuff

[@toddstropicals]

How about a wild game and wild mushroom sausage? The goose sausage sounds good!

[@ssswww]

For sure season 4 Eric. Good partnership opportunities and cross pollination of the different viewer bases.

[@kbowen2251]

Do a fourth season! You should do the raw burger from the Volga Germans in western Kansas! If you need help finding a recipe let me know. I think i can get one from a friend i made out there

[@Pittys-music]

Season 4? Definitely!!

[@exasperatus2002]

I took a flight from the Netherlands to Bergen Norway and they served a sandwich. It was olive loaf but some other bologna with stuff in it that I never had before. I wish I'd asked for its name. I'd make it if possible. It was served on multi-seed bread.

[@neilwest1858]

Season 4 is a must!

[@SleeperBBQ]

They look nice Eric Thank You

[@georgesevelle8778]

Eric you hinted that you may not do a season 4. Please continue this while I troll your channel during the year I look forward to October and the inspiration you bring with each of the new daily recipes. Thanks for what you do, now that it is appreciated.

[@lilpixie25]

Wow, that looks amazing! And maybe next October, a cheese month instead? I don’t know! Either way I’ll be watching!

[@ivandrago9140]

Even though I'm not vegetarian or anything it would be interesting to see your take on some plant based sausages using the available plant proteins.

[@jeffpribyl6488]

Season 4 hell yeah 🙏🥓looking forward Cheers 🍺🍺👍🇨🇦

[@MisplacedAmerican]

It's great for spuds, I wonder how this sausage would turn out using the goose fat rather than the pork fat. I would also appreciate the comparison video showing a side-by-side between an ice bath and cold water - PLEASE season 4 - for an idea, the world needs a seafood/sausage gumbo sausage (Jimmy Buffet might even adjust his song!)

[@jimduffy9773]

You're a young man. We're hoping to see season 16!

[@southwindfall3583]

Darkest episode ever! Watching Eric cheerfully commenting on butchering this bird while it sadly looks towards the camera, that's some serious mind-Fword. I like it!

[@aaronhenderson8502]

American deer, 🦌 and bear 🐻 recipes please. Old and new Recipes please.👍😁 Great show by the way

[@chrismullin2522]

Great season hope you do another. I like the methods and the guest channels too! Out of curiosity why add pork fat(specifically)? I have heard of adding it to stuff that is lean for sausage, like venison, but goose is not lean. When I sear goose breast and I get so much fat I can fill I pint jar. I make goose confit out of the legs and thighs and I don't add any fat to that either. When I make goose fat biscuits I freeze the fat, it is not as hard as pork fat, chicken is really soft. Have you thought about expanding to charcutier(not just French all over the world). Pate's and other force meats might be fun to see(or to do). I read the book Charcuteria about Spanish sausage (among other things) , and they use pork belly !! in the sausage.

[@irvinbrubacher1531]

I would love to see your take on german pfefferbeisser.

[@raymondjoebarwick8995]

Next sausage month suggestions Olive loaf, mac & cheese, and bologna

[@dgax65]

I absolutely love liverwurst (American style). I know you have already done a video on German leberwurst, but would you be willing do videos on other regional varieties of liver-based sausage, like Braunschweiger or pasztetowa?

[@stephenadams5241]

Another well presented and detailed video Eric. I have never eaten Goose so not sure about the taste. Interesting that it’s a red meat so thinking the taste is strong, we’ll compared to turkey or chicken.

[@dave_in_az]

Good vid, things to do with goose is always helpful especially right before hunting season. QUESTION: why do you always use that wee #6 grinder now instead of your larger more expensive grinders? Is it brand placement, or easier to clean, or less meat wasted etc?

[@2guysandacooler]

Great question. When I am only doing 1 kilo or so, the smaller grinder is so much easier to use. I can pull it out, grind, and clean it in no time😁.

[@cabighorse]

Ummmm, YES to season 4. My husband would love for me to learn olive loaf, I would like to learn to make coarse ground hotdog

[@EvrttGrn]

Would definitely like a season 4

[@backroadbbqgrill239]

Hey Big E this is no jive everyone would love season 4 & 5.

[@thm72]

Crazy season 4 idea, can you use a live sauerkraut brine (after fermenting the sauerkraut) to ferment a salami or other sausage? The thought being that both are LAB fermentations.

[@adamant2267]

season 4 yes please. also i'd love to see your take on a bison meat sausage? if you haven't already. if you have please link me

[@Max-lf4br]

we need season 4. possible but expensive idea, breaking down a cow or pig into all its respective cuts for charcuterie

[@michaelduncan2759]

Hey Eric how about cotechino sausage? I think that would be a hit, I have not had any since my grandmother passed away. Unfortunately, she took the recipe and technique with her.

[@jimeckerman2283]

Definitely would enjoy season 4. I’ve made several of your sausage recipes and they taste amazing. I really like your easy to follow steps and procedures .

[@Phozisa855]

And I’m so hungry 🤤

[@dariusnaderpour]

What's best wood to smoke these sausages with ? Would cherry be okay ?

[@garyelderman1229]

Goose pepperettes please???? AKA Snak StiX. A good way to use wild birds.

[@phillipcarroll6625]

When you create a recipe, do you use a certain percentage of potato starch to total weight?

[@Georgi.Lukanoff]

You should consider lukanka or banski starets from Bulgaria :)

[@jacklawson1367]

Season 4, could you include products like prosciutto?

[@ivandrago9140]

Season four please!

[@larrywarner9314]

Question Wuts the baking soda do to the hog casings in the water ?

[@2guysandacooler]

it lubricates the casing. helps it slide on and off easier also helps take out knots easier

[@danielwilkinson6591]

I’d be interested in season 4 or maybe another series….. what do people around the world serve their sausages with? Don’t get me wrong , sausage with sausage works for me . I’m in England, and we have bangers and mash ( as you’ve done before) English breakfast, sandwiches etc, tray bakes, toad in the hole ……. How do you take yours….

[@tonymorgan3526]

Sausage and mash with onion gravy Mmm yummy, a UK favourite 👍

[@danielwilkinson6591]

@@tonymorgan3526 one of my faves Our wedding meal was bangers and mash with onion gravy 🤤

[@tonymorgan3526]

@@danielwilkinson6591 a true classic, do you make sausages?

[@danielwilkinson6591]

@tony Morgan Yes I do Been making them for 30+ years

[@tonymorgan3526]

@@danielwilkinson6591 I take it you are butcher then, that was my job for over 30 years, worked at Dewhurst for many years

[@ShaftManlike]

How about confiting those goose legs for a cassoulet?

[@1David89]

Any chance on doing something with venison ?

[@dennisthemenace445]

Hey where can i get that grinder??

[@jmarylastone]

yah yah yah but you got a fridge with ice - maw & paw did it without a fridge and freezer can you??? lol - seriously now guys ... I so enjoy all the "meats" you make and have learned a lot but I don't have ice and a fridge (almost working off grid and can barely keep cold milk let alone having a place to chill a bunch of meat overnight) - my grandma and grandpa had no "cold storage" and they made sausage ..... how??? can you make "sausage" without all the fancy gadgets and cold storage?? without an ice bucket?? down on the farm 200 years ago (or not even that long ago) cuts of meat were "put by" all the time so how did they do it?? and I do remember grandma's and grandpa's breakfast sausage being the best I ever tasted - maybe in season 4??

[@kevincleaver6713]

for season 4 how about something based on the indian seekh kebab

[@louisbrazeau7806]

Yes, I think everyone wants a season 4. Maybe a Mac and Cheese loaf?

[@jimmiemeeks9795]

Wild hog ? Anything please

[@Pittys-music]

Please do a “gentile” salami.

[@backroadbbqgrill239]

Make a possum sausage smothered in coon fat gravy.😅

[@jetx2710]

Green chorizo or dry green chorizo!!!!!!

[@jason-ge5nr]

I'd like you to make the most time consuming and expensive 'lunchable'

[@Scrap5000]

I've got a great Southern Italian recipe, mostly made by farmers, if you are interested

[@ThatGuy-hj7xv]

Season 4 sir.

[@iliaat]

Hi please redo merguez, spicy and normal with a updated version of last year , thanks

[@varaarouvhs]

Balinese Urutan if possible

[@Getouttahere78]

And season 5 ‼️😁😁

[@walterszepesi2860]

Please make S04 happen. How about reverse engineering a secret recipe salami like the Szegedi Pick Salami or any other well known brand?

[@maxmusmoore6851]

Not really a sausage but what about livermush

[@thomasklasko9064]

Season 3 is a bust so far.

[@2guysandacooler]

😂😂there's always 1

[@thomasklasko9064]

I’m sorry I hurt your feelings. I have been watching your channel for years and sang your praise in the past. You have definitely help me in my sausage production. You and your channel are great and I love both. BUT, I don’t eat raw pork, can’t get my hands on alligator or goose. I realize you can’t always please everyone, I didn’t mean any disrespect in my comment I was just a little disappointed sorry. Thank you for the videos you and Duncan Henry have increased my sausage and charcuterimuchachmacalliit knowledge and capabilities more than you know.

[@2guysandacooler]

@@thomasklasko9064 you can adapt every recipe I have to almost any protein you want. Where I use pork you can use beef and it'll be great. This show is more about honing in your technique rather than the recipes themselves😉

[@thomasklasko9064]

Thank you I didn’t think of that. It’s my Navy training that stuck with me. We had to follow procedure no opportunity for creative thinking. Maybe in one of your videos you could mention this for other people like me that was trained to follow instructions. We were always told “We don’t pay you to think”. Sorry. Some things die hard. Again love your channel and videos you have made a big difference in my endeavors. By the way your chicken and basil sausage from last year is great. I’ve made it several times, outstanding. Again LOVE your channel.