Homemade Goat Sausage
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!
Goat Sausage
- Yield: makes 20 10-cm sausages
Ingredients
- 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.
Instructions
- 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.
Ahmad Upakila says
October 8, 2017 at 1:22 AMI would like to try your recipe it looks very good, I am in goat business, I think my clients would like this.
Helmi Smeulders says
October 15, 2017 at 2:18 PMThat’s great Ahmad. Hope you’ll like it. Do let me know!
Shane says
July 16, 2017 at 3:38 AMBeautiful flavour! I’ve been making my own sausages from game meat for several years now and this is definitely the best recipe for goat sausages that I have used so far. I made a double batch and have them in the fridge now setting overnight before I package them up. This recipe is a keeper!
★★★★★
Helmi Smeulders says
July 23, 2017 at 12:32 PMHi Shane,
I’m so happy to hear that you like my recipe! Maybe you also want to try the goat merguez recipe. It’s my personal favorite. They’re addictive!
Happy cooking!
Bye,
Helmi
delicia says
February 17, 2016 at 6:35 PMI think this is very Yummie!
★★★★★
Helmi Smeulders says
February 22, 2016 at 10:42 AMThanks Delicia!