Don't know scrambled eggs as a sausage topper til you've tried this recipe.

• 5 lb. skinless goose (or duck) breast
• 3 lb. beef fat
• 10 garlic cloves, minced
• 5 Tbsp. salt
• 3 Tbsp. freshly ground black pepper
• 1 Tbsp. chile flakes
• 3 cups shallot, minced
• 1 cup olive oil
• 2 bunches parsley, finely chopped
• 1 cup red wine vinegar, chilled
• Hog casings, soaked in water

1. Cut the breast meat and beef fat into 2-inch cubes. Place the meat in a bowl, add the garlic, salt, pepper, and chile flakes, and mix. Let the meat marinate in the refrigerator for at least 2 hours and up to 24 hours.
2. Before you grind the meat, place all of the metal components of your meat grinder and a large bowl in the freezer for about 30 minutes.
3. Grind the meat through a medium die into the chilled bowl. Next, add the shallots, olive oil, parsley, and red wine vinegar to the ground meat, and mix the ingredients thoroughly with your hands.
4. Emulsify the sausage: Add about 2 cups of ice water, a bit at a time, to the ground meat, and mix vigorously with your hands. Depending on the coarseness of the grind and the protein, this process can take anywhere from 5 to 10 minutes, and your hands will ache from the cold. You’ll know the mixture has emulsified when the meat takes on a tacky texture and begins to stick to the sides of the bowl. Cook a small patty of the sausage, then adjust the seasoning as needed. Let the meat rest, covered, for an hour in the refrigerator. Place the metal grinder components back in the freezer.
5. Stuff the meat into the casings, forming 4- to 5-inch links. Prick any air bubbles in the sausage with the point of a paring knife. Place the sausages on a sheet pan and let them sit, uncovered, in the refrigerator overnight. At this point, you can snip the casing between each link, and the sausage can be cooked or frozen.