Goose sausage is made from goose meat, pork and beef

Materials	goose meat pork (butt) beef (chuck) goose fat	1.25 kg (2.75 lb) 2.00 kg (4.40 lb) 1.25 kg (2.75 lb) 0.50 kg (1.1 lb)
Ingredients	salt, 1.8% (cure # 1 accounted for) cure #1 pepper allspice, ground coriander, ground marjoram, ground ice cold water	80 g (5 Tbsp) 12 g (2 tsp) 5 g (2 tsp) 5 g (2 tsp) 5 g (2 tsp) 5 g (3 tsp) 250 ml (1 cup)
Instructions	1. Grind meats 3/16" plate (5 mm). Grind partially frozen fat through 1/8" (3 mm) plate. Refreeze and grind again. 2. Mix ground meats and fat with all ingredients adding 250 ml (1 cup) of cold water. 3. Stuff firmly into 32-36 mm hog casings. Leave in a continuous coil or make 1 foot (30 cm) links. 4. Hang on smokesticks and let it rest for one hour. 5. When sausages feel dry apply hot smoke 60-70º C (140-158º F) for about 120 minutes until brown color develops. 6. Poach at 80º C (176º F) until internal meat temperature reaches 160º F (72º C). This process will take about 60 minutes. 7. Shower with cold water for 5 minutes. 8. Keep in a refrigerator.
Notes	For the best quality sausage and the best color *all meats should be cured:* cut meats into 1" (25 mm) pieces, mix with cure #1 and salt, pack tightly in a suitable container, cover with parchment or clean cloth and leave in a refrigerator for 48 hours. Cure different kinds of meat in separate containers. If meats are ground, this time may be shortened to 24 hours as smaller particles cure faster. Then follow step 1.