I recently started making sausage as a way to consume all the snow geese. There was no way in Haiti I could eat it all by just eating breasts and I had good suspicion that all the people that wanted the meat to which I gave never ate it. I will not have the meat wasted. So to get more people to help me eat it I started making ground snack sticks and fresh sausage. I also started corning the clean/no to little shot Canada breasts, then on to Pastrami. I've got the Pastrami technique down so well now that I rarely give that away.... its just too good. People that would normally not touch goose meat beg me to have it. It is now a mandatory appetizer for thanksgiving and xmas celebrations. I am still learning on sausage and want to try drying some but the temp and humidity controlled environment will be a challenge. I was amazed that some of the simple things make a HUGE difference in product quality. Anybody else making sausage and want to share some spice recipie? I am really in need of a breakfast sausage reciepe that is similar to BOB EVANS.