Anybody ever made sausage from waterfowl?

Yes,we breast out the birds and save all season ,we make polish links,and pan sausage,you can’t tell that it’s ducks and geese.The steel pellets are a little hard on the grinder blades.

Kubys gets every bit of what I shoot. Jap/cheddar smoked sausage made from goose/duck is pretty good.

Sure do. Traditional smoked 60-40 with pork fat trimmings from a butcher friend. You’ll never care about shooting divers or spoonies again. Just as good as deer sausage

A buddy of mine had some made at Greens at it was great

Same here. Pretty much all my deboned waterfowl, other small game, feral hog backstrap, and deer trimmings get made into a combined all game sausage at the end of season. Usually split between jap cheese and smoked sausage. Even family members and friends that don't normally like game meat like it. And what takemking said. I have no problem with shooting and adding divers, spoonies, and mergansers to the mix. IMO, the gamier meat makes it taste better. In a taste test I did with guests at two different christmas parties it was unanimous that the all game version was better tasting than the venison only version.

This is good news. I have some Sandhill Crane that is very dense & dry. I don’t want to waste it.

Yes. I've made snack sticks. I've had brats made by a butcher. Both good.

That's a shame.

Blasphemy is what it is.

One thing I have leaned about eating waterfowl is that it is best eat'n fresh, aged 3 days to a week (2 week max), if you are going to eat it like a steak, salt and pepper only. My duck does not stay in the freezer more than a year, but if it is in there a month, not bad but not as good as good as fresh. I ate some nice mallards steaks froze about 8 months this year, cooked like a steak and it was that good. I got other ways of cooking duck that has been in the freezer a long time, it like poppers, flautas is really good. My son cooked some canadas there were frozen in the crock pot, we made tacos it was excellent!

I have done kuby's twice. First time, it was outstanding, delish. But I had this funny feeling that threw away all my duck and just gave me sausage, I could not taste the duck, nor see it. The second time I asked them what % sausage they used, can't remember what they said, I told them last time I did it I could not taste the duck. Well the batch I got back this time I could taste the duck, and it was not as good, and dry lol. I have not done it again, but I might give it another shot.

This is the best way to cook it, fresh...








That layer of fat on top just bursts with flavor.

We had about 75 pounds of duck and goose meat we turned into brats earlier this year. I wouldn't go under 40% fat and it will turn out great.

I'm surprised Judd as not chimed in, he normally comes out of the woodwork when someone mentions sausage.

Hmmmm? duck

We made sausage from snow geese, it sucked. Venison is far better for sausage.

Make confit and/or rillettes.

Glad I stumbled upon this threat. Pure greatness.

Please don't..

Sandhill is by far the best migratory game bird out there...