Goose Neck Andouille
Ingredients
- Goose necks, deboned (~3 per pound of meat)
- Goose meat (skinned, deboned, trimmed of thick tendons)
- 35% pork fat, cubed
- 2.5% salt
- 0.4% instacure #1
- 0.6% cayenne pepper
- 0.6% paprika
- 0.06% thyme, fresh, minced
- 0.06% nutmeg, ground
- 0.06% clove, ground
- 0.06% allspice
- 0.2% mustard powder
- 9.5% onion, diced
- 1% garlic, fresh, minced
Directions
- Weigh the meat you are planning on using (in grams). Use that weight to calculate the amount of the remaining ingredients. Mix all ingredients, cover and refrigerate overnight.
- Grind mixture through fine die. Using paddle attachment on a stand mixer on a low setting or wooden spoon, mix for 1-2 minutes until the meat is tacky.
- Stuff into goose necks, use twine to tie off the end.
- Smoke at 185-200F for 90-120 minutes until internal temperature reaches 140F.
- Allow to cool to room temperature before covering or wrapping for storage.
- To serve, lightly render and brown the skin, starting with a cold pan. Rotate often to evenly brown the neck. Cut crosswise and serve as-is on a charcuterie board with spicy mustard.