I had every intention of making these simple goose sausage patties for dinner with a wasabi mayonaise and slaw, but I forgot to buy the buns at the grocery store. So instead, I chopped up a quick Bok Choy salad with some kale, broccoli and red onion. I made a quick wasabi poppy seed dressing that went really well with the ginger infused goose sausage patties.
Serve these goose sausage patties as burgers, serve stand alone or serve with scrambled eggs for breakfast. Either way, they taste amazing!
- 4 Goose Breasts (skin removed)
- 1/2 lb ground sausage
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon fennel powder
- 1/2 teaspoon ginger powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
Before making the goose sausage, try putting the goose meat into the freezer for about 30 minutes before processing. Remove from freezer and cut pieces into 1/2-1 inch cubes. Add cubed goose meat to a meat grinder or food processor. Process or pulse until finely ground. If you are using a food processor, you may need to use a spatula and push meat down from the sides of the food processor during this process. Remove and place ground meat into a bowl. Using your hands, mix the goose meat, ground sausage and seasonings together. When ready form 1/2 inch thick round sausage patties.
Heat skillet over medium heat and add 1 tablespoon of oil. When the oil and skillet are hot, carefully add the goose sausage. You may need to do this in batches depending on how large your skillet is. Cook 7-8 minutes on one side, turn and continue to cook until done another 7-8 minutes.