Goat Sausage Recipe

For anyone who has ever eaten goat meat, you know that balancing the flavor of the goat with the spices can be difficult task. Depending on the strength of the flavor of the meat, the level of spice must vary.

This recipe works well for moderately strong meat.

Ingredients:
12 lbs meat, well trimmed and close to freezing temperature.
3 tbsp salt
2 tbsp coarse ground black pepper
3 tbsp crushed red pepper
2 tbsp crushed oregano
1 tbsp crushed thyme
2 tbsp crushed fennel seeds
1 tbsp crushed caraway seeds
1 tbsp coriander
1 tsp cumin
1/2 tsp cloves
1/2 tsp cinnamon
15 cloves garlic - coarsely chopped
1 cup olive oil

Directions:
1. Blend dry spices together. I use whole seeds and leaves, and then grind them all together in a coffee grinder. This gives me fresh coarse ground spices that are well mixed. Set aside in bowl.

2. Cut meat into 1" cubes, removing all gristle and fat.

3. Mix all ingredients thoroughly in a large bowl.

4. Pass meat mixture slowly through meat grinder with coarse plate, making sure that spices and oil coat meat well.

5. This sausage can now be formed into patties and frozen, or can be ground more finely and packed into casings. I generally pass it through the coarse plate again and bulk package in packages of 2 lbs.

For a little less kick, use 1 1/2 tbsp red pepper.

Enjoy!

BBK