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Goose Sausage (England)

Six parts of lean beef to 1 part of suet are finely chopped together and moistened with Madeira in which
garlic has been steeped for 24 hours. The chopped lean meat of a roast goose is then added — how
much depends on your taste— but there should be half as much goose as beef. The whole is filled into
hog casings after seasoning with salt and pepper.