go to price chopper butcher and tell them you want pork to mix in with it to make sausage. I'm pretty sure it was 2/3 goose and 1/3 pork fat. Just goose will make it too lean which means healthier and you do not want that lol. That's what i did last year, ground up the goose and fatty pork they suggested, used a hot italian sausage mix i got from bass pro and let it marinate as suggested (i used a little more seasoning that suggested plus extra red pepper flakes and a little extra fennel), got pork intestines from price choppers also, filled my "stuffer tube", rinsed the casings and tied off then end, then just stuffed and twisted between sections. I almost have more fun cooking and prepping than hunting... but not quite! good luck