Here's What's Cooking for Breakfast! - Goat Sausage!

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by frugal, Mar 25, 2009.

  1. frugal

    frugal Songster

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    Aug 9, 2008
    NEK, Vermont
    Sausage Making: Goat Breakfast Sausage

    [​IMG]

    Here's What's Cooking for Breakfast!

    Being new to raising Boer meat goats I'm still experimenting with different sausage spices. A few weeks ago I made up some goat sausage using an old standby recipe that I use primarily for rabbit sausage. It turned out being some of the best tasting sausage I've ever made. I decided to make it again just to make sure I didn't just
    adjust the recipe as I do so often and forgot I did it. Well I followed my recipe exactly this time and this is some of the finest breakfast sausage I've ever eaten, maybe the finest.

    Here's the recipe:

    Goat Breakfast Sausage

    • 4 pounds boned goat meat
    • 1 pound pork fat
    • 1½ tablespoons rubbed sage
    • 1½ teaspoons sea salt
    • 1 tablespoon ground black pepper
    • 1½ teaspoons ground cumin
    • ¾ teaspoon ground ginger
    • ¾ teaspoon ground thyme
    • ¾ teaspoon ground basil
    • ¾ teaspoon ground marjoram
    • ½ teaspoon ground mace
    • ½ teaspoon ground coriander
    • ½ teaspoon garlic powder
    • ¼ teaspoon cayenne
     
  2. MissPrissy

    MissPrissy Crowing

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    Forks, Virginia
    Your plate is lovely. I do duck egg waffles and berries all the time.

    I am still having trouble wrapping my head around the idea of eating goat. Where I come from goat was never the catch of the day and I still have not convinced myself to try it. I know many people say it is like eating lamb but I find that to be a bit of stretch. The taste of lamb is affected by their lanolin and as goats do not produce lanolin I don't see how it could taste like lamb.
     
  3. frugal

    frugal Songster

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    NEK, Vermont
    Quote:I'm Greek and grew up on lamb and the two are not the same. Goat is much closer to venison than anything else I've eaten.

    When I was making my final decision on whether to raise Boers or not I dressed out an 18 month old whether and a 7 month old whether. The flavors were both uniquely different and I enjoyed each.

    I raise production Dorsets for lamb and they are great. I dressed one out last week and roasted some on Sunday. Delicious.

    This was my first time making waffles using a cast iron waffle maker on my wood cook stove...[​IMG]
     
  4. I was game right up until the goat sausage.... The eggs and waffles sound yummy though...
     
  5. Clay In Iowa

    Clay In Iowa Songster

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    Near Wilton Iowa
    Will someone please ban Frugal [​IMG] .................................I'm so hungry right now.
     
  6. Gumdrops

    Gumdrops In the Brooder

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    Sounds awesome! I would try it in a heartbeat.
     
  7. toletiquesbysam

    toletiquesbysam Songster

    Sep 19, 2008
    Nebraska
    I [​IMG] your posts!! Your baking skills and recipes amaze me!! [​IMG]
    Keep up the good work and keep baking!!! [​IMG]
    Looks wonderful and I would love to try that if I only had some goat meat!! [​IMG]
     
  8. wagc

    wagc Hatching

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    I just butchered my first goat. While doing it the bf took some scraps and threw them on the wood burning fireplace in the shop... without any seasoning whatsoever I have to say that goat has a really intense flavor that doesn't need spice, Its very good.... that been said I was going to make a link breakfast sausage. (might just stick with what you did) anyway is there any reason I couldn't use the goat fat instead of pork fat? Again the bf fried some up and he liked it and it didn't stick like deer does.
     
  9. d1

    d1 Songster

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    Saucier,Ms.
    from my experience...the fat of goats/venison is sinew(more of a chaulky consistinsy) and will mess up the taste of the meat you are making sausge with.Pork fat is more oily.



    Man I wish I was closer to Frugal....
     

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