Goose Sausage Prep | DRC Call Co

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We're prepping goose breasts for a big batch of sausage. When prepping goose breasts for sausage, I like to cut them in half to reduce surface area, and look through the meat for any BB's, feathers and/or blood. After they're cleaned up, I put them through the tenderizer. After they are tenderized I soak them in salt water to help get rid of as much blood as possible. After they've soaked for a day we'll be ready to whip up our sausage seasoning and get making goose sausage!
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