HOW DOES THE SAUSAGE GET MADE?

I HAVE A BUNCH OF SKINLESS GOOSE BREASTS IN THE DEEP-FREEZE, AND I’M TIRED OF THE SAME OLD RECIPES. HOW CAN I FRESHEN THINGS UP?

CHIMICHURRI HONKER SAUSAGE

INGREDIENTS

5 lb. skinless goose (or duck) breast
3 lb. beef fat
10 garlic cloves, minced
5 Tbsp. salt
3 Tbsp. freshly ground black pepper
1 Tbsp. chile flakes
3 cups shallot, minced
1 cup olive oil
2 bunches parsley, finely chopped
1 cup red wine vinegar, chilled
Hog casings, soaked in water

DIRECTIONS

1. Cut the breast meat and beef fat into 2-inch cubes. Place the meat in a bowl, add the garlic, salt, pepper, and chile flakes, and mix. Let the meat marinate in the refrigerator for at least 2 hours and up to 24 hours.

2. Before you grind the meat, place all of the metal components of your