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Nov 30, 2019 - 12:26:52 PM
70691 posts since 5/9/2007

I played at a very nice farmer's market last weekend and came home with lots of being some goat sausage.
I cut up one into slices ,sautéed in a skillet,browned on both sides,added some beans and found the sausage to be tough as tripe.
Any suggestions on proper prep of this very lean sausage would be appreciated.

Nov 30, 2019 - 12:54:14 PM
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Texasbanjo (Moderator)


23614 posts since 8/3/2003

If it's tough, might be best to put it in some sort of soup or stew where it could cook in liquid for a long, long time and break down the fibers that are hard to chew.

Or, you might chop it up fine and add it to beans or cook it in with eggs. Chopped up fine should also take care of those tough fibers.

Nov 30, 2019 - 1:00:22 PM
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14493 posts since 12/2/2005

Steve, I'd definitely give steaming a try. And Sherry's counsel is good, too.

You might also contact the folks who made it and ask their advice. Bet they're not that hard to track down.

I do enjoy goat meat. Don't get it often, but it's mighty tasty.

Nov 30, 2019 - 3:41:50 PM
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Brian T


15980 posts since 6/5/2008

Very lean sausage is a cylinder of protein and they set up hard. Unavoidable.

I've decided that I want to try a seasoned pork sausage with a fair fat content and bread crumb
so I get a nice chew when it's been well-cooked.
I have ground pork, I can make pretty good sausage roll filling from scratch & store bought puff pastry.
Next time, I'll try buying some sausages.

Nov 30, 2019 - 4:16:53 PM
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Chris Meakin


2612 posts since 5/15/2011
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I've never eaten goat sausage, but we do get lamb sausage from the butcher/supplier at the local farmer's market. I just cook them as a whole sausage and they're fine. Maybe lamb has a higher fat content than goat?

Nov 30, 2019 - 11:44:33 PM
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1056 posts since 4/22/2018

The only goat sausages I’ve had/made were dried like salami. The meat is leaner than lamb so I used back fat to get a salami feel/texture. Maybe look at a sausage casserole recipe ? When I’ve cooked whole legs of goat I’ve always either braised them in the oven and then taken the lid off the pan to brown the top or cooked them on a bed of moist stew which I suppose has almost steamed the meat.

Good job on finding some goat, persevere with it, it’s lovely meat.

Dec 1, 2019 - 8:35:47 AM

70691 posts since 5/9/2007

The Farmers Market at Cook's Corner is where I found it.
They have quite a set up,there on the old air force base.

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