> Recipes > Goosewurst


5 pounds goose meat
1/2 cup Drambuie (Scotch liqueur)
2 teaspoons salt, or to taste
2 teaspoons freshly ground white pepper
1/2 cup very finely chopped onion
1/4 cup chopped fresh chives
1 teaspoon mace
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1 tablespoon sweet paprika
5 feet medium (2-inch diameter) hog casings


Grind the goose through the coarse disk. Pour the Drambuie over the goose,mix well, and refrigerate for at least three hours of overnight. Mix the goose with the remaining ingredients. Grind the mixture through the fine disk and stuff into the prepared casings..Twist off into three or four inch links.To cook, saute in vegetable oil until evenly browned and cooked through.