The fall waterfowl migration is officially rocking and rolling and it’s time to start shootin’ and cookin’. As you begin to stock the freezers with tasty Canada goose meat; You need to take a look at this incredible honkin’ hot wild goose sausage recipe from Josh McFaddin! After making up the sausage Josh shows us all an awesome way to cook it up, creating a Wild Goose Chorizo Sausage, with Spicy Sumac Potatoes dish!
From Field to Plate
Before Jumping into the good stuff below… Who is ready for the cool fall mornings setting up decoys in fog on a freshly harvested grain field!? Listening to distant honks from the nearby roosting ponds echo through the still air – only growing your excitement and anticipation. You are curious to learn if your work through the darkness will be enough to convince flocks of Canada Geese to drop down their feet – and attempt to land on yours. The impending sunrise begins to peak through the eastern horizon – Just as flocks of mallard ducks start buzzing by your head like fighter jets.
You hear the first birds lift off the roost just as the legal shooting light becomes official, you get in the blind, start calling and the birds close the distance. As they make their final approach, you click the safety just as you yell out “Take ’em”. It truly is a wonderful time of the year that is only further accentuated by rounding out the experience and creating amazing meals from your successful harvest.
Now, Let’s jump into how to prepare and make your Honkin’ Hot Wild Goose Chorizo Sausage.
Wild Goose Sausage Recipe (Honkin’ Hot Chorizo Sausage)
- 5 pounds of ground meat
- 3-½ pounds ground goose
- 1-½ pounds of ground pork
- ½ Cup diced chipotle peppers from a can
- 8 teaspoons smoked paprika
- 2 Tablespoons dry chilli or chipotle flakes
- 2 teaspoons cinnamon
- 1 Tablespoon cumin
- 1 Tablespoon ground coriander
- 2 teaspoons oregano
- 1 Tablespoon garlic powder
- 2 Tablespoons salt
- 1 Cup of cold beer
- 1-½ Cups red onion, diced finely
** Watch the video below for details on how to stuff + make your own sausages from scratch.
Cooking a Wild Goose Chorizo Sausage, with Spicy Sumac Potatoes
What you need:
- Olive oil
- 2 Tablespoons of melted butter
- 1 pound of small potatoes
- Fresh thyme
- 6-10 peeled cloves of garlic
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- ½ teaspoon chilli flakes
- 1 Tablespoon of sumac (if you can’t find it, lemon zest and a small squeeze of lemon juice will be great)
- Salt + Pepper
How to make it:
- Get your oven nice and hot, 450F is perfect.
- Cut your small taters in halves and toss them in a baking dish, ideally metal, with all of the ingredients. Make sure they are all coated well with the spices.
- In a second pan, add your sausages and make sure they have a good amount of air space around them. Drizzle with oil, add salt + pepper and toss a few cloves of garlic and thyme in the pan.
- Put the potatoes in the oven on the top rack for about 25 minutes, flipping them at the halfway point.
- Add the pan of sausages to the oven when you flip your potatoes and cook them to an internal temperature of 160F, about 15-20 minutes.
- Give the sausages a few minutes to rest once you pull them out of the oven and enjoy them hot with your savoury taters!