Apricot Goose Sausage | MeatEater Cook

Ingredients

• 15 pounds goose breasts and/or thighs
• 1 pound bacon
• 4 pounds pork butts or 50/50 trim (50% fat and 50% meat)
• 1/4 cup + 1 tbsp. salt
• 2 tsp. pink curing salt #2
• 3 cups dried apricots
• 1 1/2 cups cognac
• 2 tbsp. garlic powder
• 2 tablespoons white pepper
• 3 tsp. nutmeg
• 1 tbsp. poultry seasoning
• 1 tbsp. New Mexico chili powder
• 1 oz. fresh tarragon leaves
• Natural pig casings
• Yields 20 pounds of sausage