Goose Confit, Sausages, and More

Name: Goose Confit, Sausages, and More
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 1 small Place the garlic cloves in a saucepan, cover with the goose fat, and cook over low heat for 30 minutes. Let cool; 12 servings Place the goose breast and pork fat back in the freezer for 15 minutes; 12 servings Prick the sausages with a fork, and cook in a 171 F water bath for 30 minutes; 1 medium Before serving, cut the sausages into 1″ chunks and cook in a pan over heat until brown on all sides

You can never have too many side dish recipes, so give Goose Confit, Sausages, and More a try. One serving contains 12 calories, 0g of protein, and 1g of fat. This gluten free, dairy free, and primal recipe serves 12. From preparation to the plate, this recipe takes roughly 45 minutes. If you have before serving, place the goose breast and pork fat back in the freezer, place the garlic cloves in a saucepan, and a few other ingredients on hand, you can make it.

Instructions

Place the goose meat, pork fat back and liver in the freezer for 15 minutes.Saut the onion in the goose fat until golden brown, and let cool.

Ingredients you will need

Goose Fat

Pork Fat

Whole Goose

Liver

Onion

Meat

Mix all the meats with the onion, salt, curing salt, garam masala, porcini flour and thyme. Grind the mixture through the small die.

Ingredients you will need

Garam Masala

All Purpose Flour

Onion

Thyme

Salt

Transfer to the bowl of an electric mixer fit with the paddle attachment, add the red wine, and whip on medium speed for 1 minute. Stuff the forcemeat into the casings and twist into 4 links.Cover with parchment paper, and refrigerate for 24 to 72 hours, turning the sausages every 12 hours.Prick the sausages with a fork, and cook in a 171 F water bath for 10 minutes.Before serving, finish the sausages in a pan over medium heat until brown on all sides.

Ingredients you will need

Red Wine