Beer Sausage with Goose Meat
Also known as Polish beer sausage with goose
Poland
Overview
Beer Sausage with Goose Meat is a Polish-style cooked sausage combining goose meat with beef in a broad chub. Like other beer sausages, the name refers to product style and service rather than an obligatory beer ingredient.
Where it's from
The cut
Identity and terminology
The source title is descriptive and not a protected Polish name. The goose component must be stated prominently because it changes species identity, allergen-style consumer expectations and cooking control.
Composition and characteristics
Lean goose breast and leg meat are combined with beef chuck, creating a dark, fine-to-medium cut face. White pepper and mild seasoning allow the poultry character to remain visible.
Production and process
The meats are cured, minced separately, stuffed into a large casing, smoked and cooked. The Curesmith branch rejects an optional cold-smoked semi-dry extension because no validated acidification or water-activity release was supplied.
History and regional forms
Goose has a long place in Polish and central European festive cookery. Processed-meat manuals used it in speciality sausages, often combined with beef to improve bind and balance its softer fat.
Use, storage and related products
It is sliced for cold platters and sandwiches or gently reheated. It differs from all-beef Bierwurst and from uncooked goose sausage.
Recipe and cure
This is not a finished recipe. It is a window into how this meat is traditionally cured. Before you follow any process, run it through one of our curing calculators so the salt, cure and timings are right and safe for your own batch.
Make this — the measured Curesmith version →“Make this” opens the same cure as a measured recipe, scaled to your batch.
- Meat
- Goose breast and leg meat
- Cut
- Goose breast and leg meat
- Salt (%)
- 2
- Curing salt
- Cure #1 as specified in the recipe
- Fermented
- No
- Smoked
- Yes
- Maturation
- Cooked sausage 0–4°C for up to 7 days; freeze for longer storage
- Basis
- per 1,000 g goose breast and leg meat
- Style
- Cured, smoked and cooked goose-beef sausage
Ingredients
- Beef chuck55% · 550 g
- Goose breast and leg meat100% · 1000 g
- Fine salt2% · 31 g
- Cure #1, 6.25% nitrite0.25% · 4 g
- Granulated sugar0.1% · 1.5 g
- Ground white pepper0.2% · 3 g
- Potato flour0.99% · 15.5 g
Method
- Mix meats with salt and Cure #1 and refrigerate 24–48 hours.
- Grind beef and goose to specified plates.
- Mix until tacky, then add sugar, white pepper and potato flour.
- Stuff firmly into large fibrous casings.
- Dry at 45–50°C, then hot-smoke at 55–65°C for 80–100 minutes.
- Poach at 75–78°C until the cold point reaches 74°C because the formula contains poultry.
Safety. The cooked branch requires a poultry-safe thermal endpoint and rapid cooling. The rejected semi-dry extension is not publication-safe.