Homemade smoked goose sausage - how to make smoked poultry sausage at home.
Smoked sausage made from goose, or more precisely, from its brisket, is a real delicacy among connoisseurs, which can be easily prepared in a home smokehouse. After all, homemade poultry sausage, even if it is smoked, is still considered dietary.
And how to cook smoked sausage from goose or other poultry meat.
Cut the carcass and separate the breast and two hind legs for sausage. Remove the skin from these parts and take only the meat.
Cut it into fairly small pieces and mix with salt, garlic, cumin, marjoram and allspice. Take the last three aromatic ingredients to taste, and salt and garlic - 1 tablespoon and a quarter of a clove, respectively.
Stuff the prepared minced meat into pork intestines or any other sausage casing you have. You can simply buy them at the collective farm market.
Tie the filled casings at the ends and place the sausage on the smoker grate. Smoking is carried out using sawdust from fruit trees and for at least one day.
Dry smoked sausage made from goose, as well as from other poultry, is tasty, and is good as an appetizer for homemade grape wine. It can also be placed in prefabricated hodgepodges, to which the sausage will impart a subtle aroma of smoked meat.
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