Traditional goat sausage recipe

[wheels]

A tightrope walking goat anyone:

http://www.youtube.com/watch?v=ODfNCouWB-4

Sorry Moggy, I can't help with a recipe. I guess that websites on N. African or West Indian cookery may be a good place to start.

Phil

[Richierich]

Clever, but I prefer the fainting goats....

http://www.youtube.com/watch?v=we9_CdNPuJg

[the chorizo kid]

johnfb
my attempt at humor was not successful with you. was it not obvious i was trying to be lightly humorous? python salami indeed! i was only pointing out that the original question was for a TRADITIONAL goat sausage recipe, not for any goat sausage recipe. if someone has a TRADITIONAL goat suasage recipe, i would be happy to see it and to have an explanantion of the culture in which it is traditional and why. i am unable to do the search right now because i am still recovering from an office christmas party. enough said.

[johnfb]

the chorizo kid

johnfb
your recipe does not count as it is for lamb or goat, lamb being preferred.

Maybe because your response started as above, the whole tone of the mail was set for me..anyway...we're all big boys here....enough said.

[quietwatersfarm]

Was it a traditional goat sausage or a traditional goat sausage?

I ask because these days many have made way for both 'new wave' goats (fopish clothing and make up) and 'post-modern' goats (black polo necks and ironic haircuts)

This has made it hard to find traditional goats to mince

[wheels]

...and you can work out your own jokes about mincing goats!!

[the chorizo kid]

johnfb
since i enjoy participation on this board, let me make this statement to you persoanlly. i know how much work you do as a moderator, and how helpful all moderators are. you do it because you have an interest in learning and sharing your knowlege. knowing human nature, you probably do more work than you are given credit for. i think my problem arises from the fact that i do not understand the nuances of communication on this particular board. i've never had this kind of problem communicating effectively. putting aside my one boneheaded mis-reading of a quote, my problem seems to arise when i try to be funny, and it falls as flat as an overproofed ciabatta. all of us are from different career backgrounds, different countires and different cultures. what is funny to me is stupid to someone else, or, worse yet, seems personally insulting.
i have been on boards for years, including classic corvettes, wine, baking, and home repair, among others. i have never lowered myself by taking a cheap personal shot at anyone. i think only a coward would resort to that, given the anonymity of the board. its easy to be electronically tough.
if ever it seems like a personal attack from me, it isn't. i respect the work you do, as does everyone else on this board, and i'm not interested in committing cybersuicide by trying to personally demean you, or anyone else for that matter. thanks for being understanding.

[johnfb]

Ok Ok..group hug everyone...

Time to move on with NO ill feelings towards anyone...thanks for your post TCK, and kind words... ALL the mods work very hard on this forum...and I would like to thank them here too, in particular... Dave and Phil.

[Chuckwagon]

Well said Chorizo!
Well done, both you bloaks.... errr, blokes... aaa bloookees... dang...
Well done gentlemen!
Best wishes, Chuckwagon

[johnfb]

Chuckwagon...you're crazy...

[vagreys]

How traditional do you want to go? Homer's Odyssey refers to goat sausages sizzling on the fire, stuffed with fat and blood - goat morcilla.

Sangrita, a Mexican blood pudding, traditionally made with goat blood is either cooked in a pot or stuffed in casing.

Merguez made in the mountains of Algiers was traditionally made with goat, rather than lamb or beef which required more and better pastures. Tunisian and Moroccan merquez are made with goat, if that is what is available.

Kokkoretsi is a Greek sausage made from lamb or goat offal (lungs, sometimes liver, etc.) and seasoned with lemon, oregano, thyme and garlic.

Mocetta is a northern Italian cured goat thigh sausage, salted for 20 days and dried for 4 months.

Armenian Soujouk or Lebanese Sujuk are made with goat, if that is what is available.

Kefta and Keftadakia are made with goat, instead of lamb, if that is what is available.

Here are some jumping off points, anyway. Hope that helps.

[wheels]

Superb information Tom.

Phil

[quietwatersfarm]

Here is a goat recipe that we use, its based on a spanish style Longaniza (loosely). Sorry I cant remember the original source.

Play around with most bits in it, but the sweet paprika, spice and wine vinegar should stay as the base for its flavour.

2 Kg 'traditional' goat meat (with fat)
40 grams salt
40 grams sweet pimenton
3 medium sized onions
20 grams fresh rosemary
15 grams coarse ground black pepper
5 grams pimenta
3/4 cup red wine
1/4 cup red wine vinegar

gives a really nice choripan, not hot, but really lively

[johnfb]

Nice recipe that

[Chuckwagon]

JohnFB wrote:

Chuckwagon...you're crazy...

Whew! Thanks John, for a minute there, I thought I was losing my grip!