This is a good recipe to pimp a plain old chicken skewer. The jerk marinade is made with fresh Scotch Bonnet peppers and ground allspice, and adds lots of spice and flavor to the meat. …
We serve these burgers often at events and they are always a hit. They look super-cute and the combination of the grilled meat with the smokey flavor of the chipotle mayo is an absolute winner!
You can also easily turn these into regular size burgers for a delicious lunch or dinner. Just make the buns and the burgers a little bigger….
The inspiration for this dish came from a recipe for braised lamb shanks. Why not try it with goat shanks I thought. And again it turned out delicious. Besides that, it looks as fancy as a restaurant dish. You gotta love your goats! Serve with sweet potato mash or warm couscous.
Merguez is one of my favorite sausages. So it didn’t take me long to move from the first successful goat sausage recipe to trying a goat meat version of these North African sausages. They turned out to be full of flavor and are easy to make! Serve with homemade aioli or chimichurri.
- Yield: makes 30 10-cm sausages
- 500 g goat meat, cut into 3-cm cubes
- 125 g pork belly fat, cut into 3-cm cubes
- 3 cloves of garlic, chopped
- 2 tbsp cilantro, chopped,
- 2 tbsp merguez spice mix*
- 3 tsp harissa**
- sheep casings
- In a mixing bowl, combine everything but the casings. Place the mixture in the freezer until semi-frozen. Then grind it through a 3 mm plate. Knead well until the mixture is sticky. Fry a small amount to test the taste and adjust the seasoning if necessary. Place the mixture into a sausage stuffer and stuff into the sausage casings.
* Merguez spice mix:
¼ cup sweet paprika
2 tbsp ground fennel seeds
2 tbsp ground cumin
1 tbsp ground coriander seeds
2 tbsp salt
1 tsp ground cinnamon
1 tsp cayenne
¾ tsp black pepper
Traditionally on Curacao, goat meat is used to make tasty stews. But I had a feeling that there is more to it than that. I was right! The first thing I tried were these delicious goat sausages. They were a great start of my goat-project. More recipes will follow!
- Yield: makes 20 10-cm sausages
- 1.5 kg boneless goat meat, cut into 3-cm cubes
- 500 gr pork belly fat, cut into 3-cm cubes
- 20 gr minced garlic
- 75 gr minced red onion
- 20 gr salt
- ½ tsp coloroso salt*
- 1 tbsp honey
- ½ tsp ground black pepper
- 1 tsp red pepper flakes
- 1 tsp hot Spanish paprika
- 1 tsp ground coriander
- 2 tbsp thyme leaves, coarsely chopped
- 2 tbsp rosemary leaves, coarsely chopped
- ¼ cup flat-leaf parsley, finely chopped
- 1/4 cup cilantro, finely chopped
- ½ cup ice-cold beef stock (or goat stock)
- 3 meter hog casings
- special equipment: meat grinder and stuffing tubes
- * curing salt used in food preservation to prevent or slow spoilage by bacteria or fungus. It also brings out the rich red color in cured meats.
- In a mixing bowl, combine everything but the stock (and casings). Place in the freezer until semi-frozen. Grind the mixture through a 6 mm plate. Transfer to a mixer with a paddle attachment and mix on low speed for 1 minute, gradually adding the stock. Mix for 15-30 seconds more until the mixture is sticky.
- Fry a small amount to test the taste and adjust the seasoning if necessary.
Place the mixture into a sausage stuffer and stuff into the prepared casings.