Goat Sausage

by Michele Pesula Kuegler | January 16th, 2012 | Breakfast Dishes, Recipes

My husband and I went to a fabulous winter farmer’s market this past Saturday.  Both the quantity and quality of products available were amazing.  In addition to typical items, such as chicken eggs and root vegetables, there were veal, lamb, goat, ducks, pâté, lobsters, mushrooms, and greens.  Being a bigger market, there were more cheeses and baked goods available than usual.

Obviously, visiting this farmer’s market was quite a treat for us.  Not only did we get to make some great purchases and sample some yummy tidbits, but we also found sources for illusive items, such as homemade sausage and hot dogs.

One of the farms had a broad assortment of goat and lamb.  I love that lamb has such a tender texture and a savory taste.  Goat is a meat that I have had only twice, and unfortunately was poorly prepared on one of those occasions.  As we would be making homemade sausage patties the next day, goat seemed like a good choice.  It would give me an opportunity to try it again, this time with spices, which might be helpful.

If goat doesn’t seem appealing or is too difficult to find, the meat can be replaced with something comparable, such as lamb.  (You also can transform lamb or goat into these delicious meatballs.) If you prefer something less exotic, then it can be made with pork or chicken.  However, using goat (or lamb) does add a unique flavor, which is worth trying.


Goat Sausage


  1. 1 lb. ground goat
  2. 1 tsp. crushed red pepper
  3. 1 tsp. garlic salt
  4. 1 clove garlic, minced
  5. 1 tsp. chili powder
  6. 1 tsp. cumin
  7. 1/2 tsp. nutmeg
  8. 1 tsp. fresh rosemary, minced
  9. 1 tsp. fresh sage, minced
  1. Combine all ingredients in a large bowl, mixing well. Cover and refrigerate for at least 12 hours.
  2. Coat bottom of frying pan with olive oil and place over medium heat.
  3. While pan is heating, form goat mixture into small patties (about slider size).
  4. Place into frying pan, and cook for 4 minutes, or until browned.
  5. Flip and cook for an additional 4 minutes, again until browned.
  6. Check the center of the patties for doneness.
  7. If still uncooked, transfer patties to a rimmed baking sheet, and bake for 10 minutes in a 300 oven.
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  1. Lois Luckovich says:

    Your comment about lamb being similar to go is a bit off base, I’ve found lamb to be fattier and richer than goat with a taste all it’s own

  2. Michele Pesula Kuegler says:

    They definitely are different, but if cooks want something that is a bit gamier than beef or pork, I think lamb is a decent replacement.

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