Me and a buddy got into the snows and blues on Sunday and weren't sure what we were going to do with 67# of breast meat from our pile of 120 birds. Luckily our butcher suggested making boudin. So we made 10# of jerky, 20# of green onion sausage, and 60# of boudin. It all came out great but the boudin is off da chain. Just a thought for you guys that pile up the geese and aren't sure what to make with all the meat.

I bet the boudin is great!

Sausage 50/50 pork

The boudin might just be the best I've had. Haven't tried the sausage yet but plan on it in the next couple days. Ill let you know how it is. The sausage mix was 50/50 geese and pork.

Who did your boudin. I've been trying to find someone for several yrs. I send my goose over to lake Charles for sausage. Andouille/green onion and garlic. I do mine 60/40. Pork/goose

We all prefer the goose over regular pork sausage.

you need to go back to math class lol unless you have 67# left over. Boudin sounds really good

They make great fajitas
Marinade with sliced onion and garlic
Lime juice
Worcester
Cilantro
Cook on grill medium rare.

Passed math class with flying colors. To make sausage and boudin you have to add pork and rice for the boudin. We started with 67# of goose meat. The totals are what come out as a finished product after everything was added.

We got M&M meat market in Alexandria, LA on Lee St. To do them.

I just had some done 2 goose/duck to 1 pork with smoked gouda and crasins. my 7 yo cannot get enough of it.

Just tried the sausage and it came out great.

bet that is gooood!

Wait for it... wait for it