Скачать или смотреть Maple Blueberry Snow Goose Sausage by Jenn Danella | HEVI-Shot

Spring is in the air, and for all of you diehard waterfowl hunters out there that means one thing: the spring snow goose season is here! There's nothing quite like the early morning chill as you set up a massive spread of decoys, with the distant honks of snow geese growing louder as they tornado into the spread. And- if you're packing Hevi Shot’s HEVI-Steel ammo, you're in for a treat. Those fast, heavy payloads make all the difference. I've been using it for years, and let me tell you, it's a game-changer for filling the freezer with these tasty migrators.

Once the hunt's over and you've got a pile of snow geese to process, the real fun begins: figuring out how to turn that lean, dark meat into something delicious. Snow geese get a bad rap, but when handled right, they can be quite tasty. One of my favorite ways to enjoy them is this Maple Blueberry Snow Goose Breakfast Sausage. It's a sweet-and-savory breakfast dish that'll have you dreaming of crispy patties sizzling in the skillet while the coffee brews. The maple syrup brings that sticky, caramelized goodness, and the fresh blueberries add a pop of fruity brightness that pairs perfectly with the rich goose meat.

Ingredients
1 pound Ground Snow Goose Sausage (70% Goose / 30% Pork Fat)
1-2 tablespoons Maple Syrup (depending on how sweet you’d like them to be)
2 teaspoons Dried Sage
1 teaspoon Thyme
¾ teaspoon Salt
½ teaspoon Black Pepper
½ teaspoon Garlic Powder
¼ teaspoon Ground Cinnamon
Pinch Ground Cloves
½ cup Fresh or Frozen Blueberries
Olive Oil

Recipe Directions
1. In a large bowl combine ground snow goose sausage, maple syrup, and seasonings. Mix just until seasonings are just combined, then gently fold in the blueberries. The meat mixture will be slightly sticky.
2. Divide into four quarter pound patties or 6 smaller patties.
3. Heat 1-2 tablespoons of olive oil in a large skillet over medium high heat. Add a few patties to the skillet and cook until the internal temperature reaches 160 degrees, about 5 minutes per side. Repeat in batches if needed.
4. Serve warm, with extra maple syrup for drizzling if desired.


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