Goat Sausage

5 from 2 reviews



  1. 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.
  2. 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.