making goat sausage - Homesteading Today
Homesteading Today

Go Back   Homesteading Today > Country Homemaking > Cooking

Cooking General Discussions and Questions


Reply
 
LinkBack Thread Tools Rate Thread
  #1  
Old 12/06/10, 10:46 AM
 
Join Date: Nov 2010
Location: Vermont
Posts: 984
making goat sausage

I was just given a meat grinder by a friend who had 2, and I really want to try using it. We just processed one of our last meat goats yesterday, and I have about half of the meat in bags to make sausage with (already deboned). Anyone have any good sausage recipes for leaner meat? All of the recipes that I'm finding online call for pork and pork fat. I don't have any animal fat available to use... is there something else that I could use to substitute? any suggestions?

__________________
Reply With Quote
  #2  
Old 12/07/10, 09:05 AM
suzyhomemaker09's Avatar  
Join Date: Sep 2004
Location: SW Missouri
Posts: 4,015

Perhaps a Summer type sausage?

http://allrecipes.com//Recipe/gramps...ge/Detail.aspx

http://www.food.com/recipe/venison-summer-sausage-43611

Both are recipes that call for venison..but one can interchange most any red meat in recipes like this.

__________________

SuzyHomemaker
rtfmfarm.com
LaMancha & Nubian goats

Reply With Quote
  #3  
Old 12/08/10, 09:42 PM
Ray Ray is offline
 
Join Date: Dec 2002
Location: MO
Posts: 935
hi

you can make your sausage as lean as you want but adding some fat nearly always makes for better taste. you can look in any phone book and call a meat locker or meat processor and purchase some pork or beef fat, real cheap, and you dont have to use the preservatives used by commercial recipes, I have a couple books I bought several decades ago that have sausage recipes for everything from squirrel sausage to smoked pork. but there are so many types of goat and goat sausage today you'd do better on a google search for the type goat sausage you want., best wishes, ray

__________________

Ray

Reply With Quote
  #4  
Old 12/08/10, 11:43 PM
motdaugrnds's Avatar
motdaugrnds
 
Join Date: Jul 2002
Location: Virginia
Posts: 7,356

We just grind the goat meat by itself as there is always a little fat on the meat. If I ever decide to add fat from another source, it would be the fatty ends off a quality bacon purchased.

__________________
I am what I am! Acknowledging this is the beginning; and my growth is yet to end. http://motdaugrnds.com/farmsales ~~~~~ http://motdaugrnds.com
Reply With Quote
  #5  
Old 12/09/10, 07:04 PM
 
Join Date: Nov 2010
Location: Vermont
Posts: 984

Thanks for the responses everyone! Just finished making the sausage, and it came out great! I didn't add any extra fat, only the little bits that were on the meat. It tastes great and is still nice and moist even without any added fat. I used rosemary, oregano, thyme, garlic, black pepper, red pepper and salt as seasonings.

Will definitely try this again!

__________________
Reply With Quote
  #6  
Old 12/13/10, 12:47 PM
 
Join Date: Jun 2010
Posts: 7,936

Did you stuff it or make loose sausage? I like to grind a little smoked pork shoulder with mine. Good either way, if a patty, just cook it slow....James

__________________
Reply With Quote
Reply



Thread Tools
Rate This Thread
Rate This Thread:

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On



All times are GMT -5. The time now is 07:37 AM.