Traditional goat sausage recipe

[johnfb]

JohnFB wrote:

Chuckwagon...you're crazy...

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

[moggy]

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

sorry late on replying, but this recipes sounds really good, going to give it a try over xmas, will let you know how it goes.

[Fat Frank]

When making goat sausage I have used sheep sausage recipes and ones using pork. You can also use a venision/elk/moose sausage reciepes. Goat is a very neutral meat. I like to use lots of garlic. I use to only garlic cloves, but I have learned granulated garlic does much better. Hope this helps you. I teach meat processing and just retired as a 4-H goat leader for the past 17 years.

[moggy]

thanks for the tip
I havent got round to making goat sausages yet, but the freezer is full and we have a couple of wethers which will soon be the right size for the frezer as well. (we are reducing numbers due to a possible house move)

[Chuckwagon]

Hey Frank, Welcome to the forum!

[superfunkibey]

Newbie here still planning on my first sausage. Though I am quite partial to trying goat meat for my first trial. Any tips you guys can share will be appreciated.

Also, would goat meat be a good substitute for any sausage recipe I may find? Was thinking if it would be good to make hungarian sausage with.

[wheels]

Hi and welcome, I've never used goat but am sure it would be fine in any sausage made with lamb. It would be a case of 'try it and see' in the case of others.

Phil