Place Canada Goose meat and fatty pork in the freezer for 2 hours before use. The meat will be much easier to cut, grind and stuff with when it's colder.

Chill your mixing bowls, grinder parts, and sausage stuffer attachments in the freezer or refrigerator for at least an hour.

Slice the chilled meat and fat into chunks, roughly 1 to 2 inches in size. Keep the fat pieces slightly smaller than the meat chunks to ensure even distribution during grinding.

Assemble your meat grinder with the fine grinder attachment. Grind the meat and fat chunks together through the grinder into a mixing bowl, alternating passing pork and goose meat through the grinder for better and more even distribution.

In a separate bowl, combine the cold water, paprika, garlic powder, parsley, basil, salt, oregano, thyme, rosemary, red pepper flakes, black pepper, and thyme.

Mix the powdered skim milk into this spice and liquid mixture until fully combined.

Add your Italian spice and liquid mixture to the finely ground meat. Mix thoroughly until the spices are evenly distributed throughout the meat.

Rinse the salt off the natural hog casing and soak it in cold water until you're ready to use it. Before stuffing, flush water through the casing to clean the interior and open the casing so the meat can fill it better.

Lubricate the nozzle of your sausage stuffer with cooking oil.

Slide the rinsed casing onto the nozzle, leaving an overhang to tie a knot at the end. Tie a secure knot and poke a small hole in the tied end to allow air to escape during stuffing.

Begin feeding the meat mixture into the sausage stuffer cylinder, packing it tightly to minimize air pockets.

Slowly and evenly feed the meat mixture into the casing, guiding it with your hand.

To create individual sausage links, hold the sausage with one hand and pinch it gently where you want the link to end.

Rotate the sausage three times away from your body, forming the link. For the next link, pinch it with your other hand where you want your link to end and rotate it three times toward yourself.

Repeat this process along the length of the stuffed casing.

Once you've linked all the sausages, refrigerate for 12 hours to help them "set" before using sharp, sterilized scissors to cut them apart.