What temperature were you cooking the sausage at? I make my summer sausage about 95% lean (but out of beef or beef/venison) and the only time it got crumbly was when I cooked it too hot. I like to cook mine at 160 degrees, and use 2.5x13 casings (about 2 lbs each). It takes me 12-13 hours to completely cook and I use a meat thermometer to make sure it is done and safe to eat.Well my sausage is done and I can say it was not a total loss. It tastes great, just doesn't stay together very well. It falls apart when you cut a piece off. I might need to add more pork, but then is it really goose sausage anymore? It might be because I did it in the 2.5 inch casings. Maybe if I tried the smaller casings it would stay together a little better. I think I will try again, but just more pork. I went with 5 lbs goose and 1lb pork, maybe I need to go with 5 lb goose and 2.5 lb pork.