How to make Goat Sausage: Texas Style Cuisine

ground goat meat

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often less expensive.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more shelf-stable and can be less expensive.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider

Lemon juice adds acidity, while apple cider is often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is typically less expensive.

Cut pork into small slivers using a sharp butcher's knife.

Cut fat back into small slivers.

Cut goat meat into small chunks, ensuring it is lean and tender.

Keep all meat cold by using a bowl of ice and packing the grinding attachment in ice.

Attach the grinder to the KitchenAid mixer and set it to a low speed (3 or 4).

Grind the pork, fat back, and goat meat together.

Add 6 tablespoons of garlic powder, 12 tablespoons of barbecue rub, and 2 tablespoons of red chili flakes to the ground meat mixture.

Mix the ingredients in the mixer and taste for seasoning.

Prepare the natural hog casing by tying a loop knot at one end and poking a hole to release air.

Stuff the casing with the meat mixture, regulating the pressure to avoid bursting the casing.

Tie off the end of the stuffed casing and twist into sausage links, about 5-6 inches long.

Finish tying off all links and ensure they are secure.

Cooking Techniques

Equipment Needed

Spice Level: