Australian Butchers' Guild
- Meat Goat
- Cut Forequarter
A handcrafted gourmet sausage made from premium goat meat, slow-roasted garlic and a blend of wild mushrooms. Rich, earthy and full of flavour, these sausages offer a unique alternative to traditional varieties and are perfect for the barbecue or gourmet dinner table.
Ingredients
| Ingredients | Comments | Units |
| Lean goat shoulder | boneless | 7kg |
| Lamb breast meat | fat & meat dice small | 1.4kg |
| Salt | 60gr | |
| White pepper | 20gr | |
| Cracked black pepper | 15gr | |
| Garlic cloves | roasted & pureed | 250gr |
| Onion powder | 30gr | |
| Dried thyme | 10gr | |
| Ground coriander seeds | 8gr | |
| Nutmeg | 3gr | |
| Brown sugar | 20gr | |
Preparation
Butcher Instructions:
Filling Preparation-
- Finely dice mushrooms.
- Sauté in a small amount of olive oil until moisture evaporates.
- Cool completely before adding to the meat mix.
- Roast garlic cloves and puree.
This concentrated mushroom flavour prevents excess moisture from affecting bind.
Meat Preparation-
- Mix goat and diced lamb breast thoroughly prior to mincing to get even distribution of fat.
- Mince through 10mm plate
- Add seasoning blend to meat and mix well
- Add roasted garlic and mushroom and mix well
- Add iced water - sparingly
- Mince through 6mm plate
Wild goat will have a stronger flavour and less fat than farmed goat. If using farmed goat be wary of fat content and possibly decrease the amount of lamb breast used.
Goat may have an overpowering flavour, suggest to fill into thin casing or make small link chipolata sausage.
Allow sausages to settle overnight for the flavour to develop