I have a lot of goose breast in the freezer so when some pork sausage was on sale I ground the two together, made a seasoning and let rest overnight. Made a test patty and it tastes great, but yesterday fell apart so I made it this morning. I souped it up with white wine, put the casing on the tube and had at it.
Several things I learned on this one - the grinder is not a good stuffer. The auger doesn't make enough pressure to effectively push product through a large die and a tube. Stuffing sausage this way is a two person operation I really had to hustle to keep product moving. Other than that I'm happy with the results. The inconsistent link length was a result of flow control. You're looking at about 3.5 pounds finished. I'll smoke some and grill some this weekend and trade some for Striper. I'll be ordering a dedicated stuffer soon.