WILD GOOSE BREAKFAST SAUSAGE WITH APPLE
This is a great breakfast sausage recipe for wild game such as goose, duck, or venison. Cook or freeze for up to 6 months. Great way to use wild game such as goose or venison.
Provided by regulatorlady
Categories Meat and Poultry Recipes Game Meats Goose
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a skillet over medium heat. Cook apple and onion in the hot oil until soft, 10 to 15 minutes. Remove from heat and place into a mixing bowl. Let cool completely, 10 to 15 minutes.
- Combine cooled apple mixture, goose, bread crumbs, egg whites, parsley, poultry seasoning, salt, sage, black pepper, and red pepper flakes in the mixing bowl, stirring until evenly combined.
- Form sausage mixture into patties.
- Heat a large skillet over medium-high heat. Cook sausage patties in the hot skillet until browned and no longer pink, 5 to 7 minutes.
Nutrition Facts : Calories 206.2 calories, Carbohydrate 10.6 g, Cholesterol 35.3 mg, Fat 12.4 g, Fiber 1.3 g, Protein 13 g, SaturatedFat 3.3 g, Sodium 425.3 mg, Sugar 2.9 g
MAPLE BREAKFAST SAUSAGE
Homemade breakfast sausage made with ground pork and seasonings. Great cooked in crumbles for biscuits and gravy, or in patties for breakfast sandwiches or eggs benedict. I like to premake a large batch and freeze the patties, then just take out a few the night before.
Provided by Melissa
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 20m
Yield 12
Number Of Ingredients 10
Steps:
- Mix pork, maple syrup, sage, salt, fennel seed, red pepper flakes, garlic powder, onion powder, and anise seed in a large bowl until evenly blended. Shape pork into small patties.
- Heat olive oil in a large skillet over medium heat; fry patties in batches until pork is browned and no longer pink in the center, 4 to 5 minutes per side.
Nutrition Facts : Calories 228.6 calories, Carbohydrate 5.9 g, Cholesterol 61.3 mg, Fat 14.9 g, Fiber 0.4 g, Protein 17.1 g, SaturatedFat 5.2 g, Sodium 630.6 mg, Sugar 4.3 g
ROAST GOOSE WITH APPLES
When I was reading about holiday food traditions around the world, this one sounded so good to me: Russian Roast Goose with Apples. I personally never had roast goose over the holidays, although I hear about it everywhere! In Russia, a roast goose with apples is like a Thanksgiving turkey with stuffing. Roasting a goose is not the same as roasting a chicken or a turkey; It's skin is very thick and fatty, so it requires a few extra steps to prepare for roasting compared to other birds. It is simple, though, and well worth it! Enjoy this holiday classic!
Provided by Sommer Clary
Categories Goose
Time 2h20m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- If your goose is frozen, place in the refrigerator 24-48 hours before roasting to thoroughly defrost. Remove the goose from the refrigerator and leave at room temperature for 30 minutes. Preheat oven to 400 degrees. Remove the neck and giblets, rinse goose thoroughly with cold running water, and pat dry with paper towels. Trim as much of the access fat as possible from the opening of the cavity.
- With the point of a sharp knife, prick the skin all over the goose, making sure not to pierce the flesh at all. Fold the neck flap under the body of the goose, and pin the flap down with a wooden toothpick. Generously sprinkle the cavity with salt and pepper, and insert the garlic, apple, onion, shallots, thyme, sage and bay leaf. Tie the legs together with a piece of kitchen twine. Sprinkle the outside of the goose with salt and pepper, and place in a shallow roasting pan (breast side up). Carefully pour the water into the pan (this will prevent the grease that drips into the pan from burning).
- Roast the goose in the oven until it turns a golden brown, about one hour. Every 30 minutes or so, use a baster to remove the grease from the pan. After 1 hour of roasting, reduce the heat to 325 degrees . Roast until the goose is very well browned all over and an instant read thermometer inserted into a breast (not touching the bone) reads 180 degrees (about 1 hour after reducing the heat).
- Remove the goose from the oven and place on a platter. Allow it to rest for 15-20 minutes before serving. Dress with apples and herbs, if desired.
SPICY ROAST GOOSE WITH APPLE STUFFING
We always have goose for Christmas, and this recipe makes an already special dish magnificent.
Provided by Caroline65
Categories World Cuisine Recipes European French
Time 3h45m
Yield 12
Number Of Ingredients 7
Steps:
- Wash the goose thoroughly and pat dry with paper towels. Let the goose sit at room temperature for about 30 minutes. Meanwhile, mix together the allspice, 1/2 teaspoon cinnamon, salt and pepper in a small bowl and set aside to make a spice rub.
- Remove any lumps of visible fat from the cavity of the goose, and render the goose fat in a skillet over medium heat until the fat is liquid and the remaining bits are crisp and brown, about 15 minutes. Reserve 3 tablespoons of goose fat and save the rest for another use, or discard.
- Working in batches if necessary, fry the sliced apples in the reserved goose fat in a large skillet over medium heat until the apple slices are browned, about 10 minutes per batch. Remove the browned apple slices to a large mixing bowl, let cool slightly, and sprinkle with the Calvados and 2 teaspoons of cinnamon. Mix lightly to combine.
- With the point of a sharp knife, prick the entire skin of the goose, being careful not to cut into the meat. Rub the exterior of the goose well with the spice rub, massaging the spices into the skin.
- Preheat an oven to 400 degrees F (200 degrees C).
- Spoon the apple stuffing lightly into the cavity of the goose, and lay it on a large sheet of aluminum foil big enough to wrap over the entire goose. Wrap the goose in the foil, seal the edges, and make a 1/2-inch hole in the bottom of the foil packet to allow the fat from the goose to drain. Place the bird breast side up, on a rack set into a large baking pan, and roast the goose in the preheated oven until no longer pink at the bone and the juices run clear, about an hour and a half. Peel the foil back from the breast meat and roast for another 45 minutes until the skin browns, basting once or twice to prevent burning. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
- Remove the goose from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before serving.
Nutrition Facts : Calories 546.6 calories, Carbohydrate 13.8 g, Cholesterol 141.7 mg, Fat 34.3 g, Fiber 2.5 g, Protein 39.4 g, SaturatedFat 10.7 g, Sodium 110 mg, Sugar 10.2 g
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