Recipes For Goat Sausage

By Alan on January 1, 2020 in Additional Ideas, Ground & Kabobs, Ground Goat Recipes, Ground Lamb Recipes, Recipes: Lamb & Goat

Lamb or goat and mint is a classic flavor combination for a reason. A great way to enjoy the two is in our fresh, homemade lamb and mint sausage recipe. It takes only minutes to make, especially if you have a stand mixer. If no mixer is available you can still make a great homemade sausage forming it by hand.

Lamb sausage can be dry sometimes, but Shepherd Song 100% grass-fed ground lamb and goat is ground to contain a specific ratio of meat to fat. Having the right amount of meat to fat is key to making juicy sausage.

Mouthwatering Goat Recipes To Try Now

It’s an easy recipe. Take a little salt, pepper, grated ginger, fresh mint, ground lamb, and an egg yolk or two, mix it all together, let it sit overnight and then cook–that’s it. Resting overnight is optional, but chef recommends it for the best texture and juicy snap you expect from a great sausage, and, it allows to aroma of the fresh mint to permeate the meat for a stronger flavor.

This recipe is by James Beard Award-winning Chef Alan Bergo. He’s a chef from Minnesota and author of The Forager Chef’s Book of Flora. Learn more about Chef Alan at foragerchef.com

Looking to buy lamb or goat online? Shepherd Song Farm: Grass to table. We raise lambs & goats traditionally, humanely and sustainably. 100% Grass Fed, Pasture Raised, Never Confined, no Hormones, Grains or Animal Byproducts. Born, raised and processed in the U.S.A. Good for you and good for the environment.

Spicy Goat Cheese Pasta With Sausage And Peas » Cafehailee

If you don’t want to pack the sausage into casings, you can form it by hand into patties. 2 ounces is a good size for small patties.

You can substitute ground lamb or goat but it won't be quite as good. If you make it with ground lamb or goat instead of shoulder, you can add 2 egg yolks to the mixture to help increase the fat content.

For the best texture, the sausage should be refrigerated overnight so the salt can react with the myocin in the meat, which helps form the tight bond, and juicy set everyone loves in a good sausage. 

Jamaican Curry Goat

Serving: 4 oz | Calories: 152 kcal | Carbohydrates: 0.04 g | Protein: 23 g | Fat: 6 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Cholesterol: 74 mg | Sodium: 510 mg | Potassium: 323 mg | Fiber: 0.02 g | Sugar: 0.01 g | Vitamin A: 26 IU | Vitamin C: 0.05 mg | Calcium: 11 mg | Iron: 2 mgby Alan on January 19, 2022 in Additional Ideas, Ground & Kabobs, Ground Goat Recipes, Ground Lamb Recipes, Recipes: Lamb & Goat

Slow cooked sausages are delicious, especially in my braised lamb sugo recipe-one of my favorite pasta sauces. You can take just about any sausage you like, and, instead of cooking until they’re just done, you can simmer them with some liquid (

If you like slow-cooked tender lamb and things like pot roast, you’ll love trying your hand at braising some sausages. It’s a great variation on classic Italian meat sauces made from lamb shoulder or ground lamb. Here I’m using the same recipe for fennel sausage made from goat shoulder I shared in our post on lamb fennel sausage as it’s a traditional flavor, but many different types and flavors of sausage would work fine.

Mouth Watering Goat Recipes To Introduce You To Tasty Goat Meat

At the restaurant, we would cook two whole 4 ounce pork sausages slowly with wine and tomato sauce until they were nearly falling apart, then we’d put two of them inside of a sort of flat pocket bread with peppers, onions and cheese and bake it. It was a massive portion any way you look at it, and I don’t think I know anyone besides the owner of the restaurant who could eat a whole one.

In the recipe below, I recommend tossing the sausages and their sauce with some pasta, but serving the braised lamb ragu recipe and its sauce over polenta would be great too. If you’ve only ever cooked sausages quickly in the oven or on the grill, I think you’ll really love this variation.

This recipe is by Chef Alan Bergo, the Forager Chef. A chef from Minnesota, Alan is a culinary industry veteran, former executive chef of acclaimed Lucia’s Restaurant, and the Salt Cellar. Author of The Forager Chef’s Book of Flora, he’s one of the most respected voices in the world of foraging and wild food. He’s best known as the founder of Forager Chef, his website focused on wild ingredients that reaches millions of readers each year. Learn more about Chef Alan and his hunt for mushrooms, wild and obscure foods at foragerchef.com

Moroccan Goat Curry Recipe

Looking to buy lamb or goat online? Shepherd Song Farm: Grass to table. We raise lambs & goats traditionally, humanely and sustainably. 100% Grass Fed, Pasture Raised, Never Confined, no Hormones, Grains or Animal Byproducts. Born, raised and processed in the U.S.A. Good for you and good for the environment.

A simple lamb ragu recipe made from sausages braised fork-tender with onions, tomato, wine and herbs. Great tossed with pasta or served over soft polenta. Serves 4-6

Skimming fat from the finished dish  After your sausages are done cooking, you may notice some oil on the top, which is natural. I suggest pouring some of it off before serving. If your sauce looks too thick or dry after cooking, add a little water and stir, bring it to a simmer to adjust the consistency until you like it. 

Grilled Sausage With Herbed Muscadine Sauce + Roasted Corn & Okra With Goat Cheese

Serving: 8 oz | Calories: 648 kcal | Carbohydrates: 48 g | Protein: 26 g | Fat: 37 g | Saturated Fat: 12 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 16 g | Trans Fat: 0.4 g | Cholesterol: 90 mg | Sodium: 1246 mg | Potassium: 824 mg | Fiber: 5 g | Sugar: 7 g | Vitamin A: 447 IU | Vitamin C: 24 mg | Calcium: 96 mg | Iron: 5 mg