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Goose-neck Sausages

2 lb Chicken necks, about 10
3 lb Fresh goose
1/2 ts Thyme
1/2 ts Sage
1/2 ts Marjoram
1/4 ts Allspice
1 ts Salt
1/2 ts Fine grind white pepper
1 tb Vegetable oil

Carefully, so as not to tear them, remove the skin from the chicken necks. Use necks for something else. Mix remaining ingredients together and run through the fine disk. Saute in a large skillet unti the meat loses its raw look, about 10 minutes. Cool. Tie one end of the chicken necks with chicken twine. Stuff and tie off other end. Bake at 375 for 45 minutes, until the skins are crispy. Serve warm.

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