by BrewGUN » Thu Jan 31, 2013 3:32 pm
as per requested in another thread, goose chorizo. *Disclaimer-I think my original recipe got destroyed by the dog, but i found the recipe i based is off of so I should be able to get it close.
-6 lb. goose breast
-2 lb. fatty bacon(I would up this to 4 lbs if not 5lbs for juicier sausage)
-4 guajillo pepper* or ancho chiles(any smoky pepper will do)
-1/2 medium onion, diced
-6 cloves garlic, minced
-1 tsp. cinnamon
-2 tsp. chili powder
-3 tsp. cumin
-8 tsp. paprika
-4 tsp. dried oregano
-2 tsp. cayenne(I would up this for spicier, but this way it was edible by most)
-4 tsp. salt
-3/4 cup apple cider vinegar
-1/4 cup favorite beer(i used a dark porter)
I cubed up the goose, and rough chopped the onion and peppers, mix in all the other ingredients.
Put goose, bacon, and others into grinder hopper and grind with medium plate. Chill for a few hours, then stuff into casings. The sausage is very crumbly, i use the casing more as a delivery device. When i want to use it, i just take the casing off and brown like ground beef. As stated in recipe, i would up the bacon for a little more juiciness.