Amber Waves Pygmy Goats

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Caprine Cuisine Recipe - "Make Your Own Sausage"

Amber Waves Pygmy Goats
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Submitted by Garry Vroegh

You can apply most of these applications making 'your-own' special sausage. Using goat-lamb-mutton using the recommended percentages, and adjusting it to your tastes. Dutch Heritage Farm
Tropical Sheep & Goats International

Make your own Sausage - Hi Mountain Jerky
Recipe from Patty McDuffy

Making Breakfast Sausage
Homemade breakfast sausage is most often made with 100% pork. If you butcher your own pork you will have all the pork trim you need to make great sausage.

If you purchase your meat at your local supermarket we recommend buying pork trim that is at least 70% lean or buying a Boston Butt pork roast. It is very easy to bone a Boston Butt as it has only one small bone to remove, other cuts work equally as well, some are harder to bone. Depending upon the size of your grinder, dice your fresh meat accordingly - usually 1" squares. Weigh the meat after dicing. DON'T GUESS!

Measure out the proper amount of seasoning according to the mixing chart below.

Place meat in large mixing bowl and sprinkle lightly with seasoning, tumble the meat while seasoning trying to get a small amount of seasoning on each piece. Sprinkle all seasoning and tumble again.

At this point your meat is ready to grind, however, I would like to point out that if your meat has warmed up to room temperature it is better to let the seasoned meat cool down in the refrigerator three or four hours. Cold meat grinds much better than warm.

Cold is better. Tumble the meat one more time. Now your meat is ready to grind. Don't overload your grinder but grind the meat as fast as possible. The moisture produced by letting the meat set will aid in the grinding process.

After grinding, mix ¼ cup ice water to 1 lb. of meat. Mix thoroughly with your bare hands, squeeze it through your fingers while making a fist. When you think you have it mixed thoroughly, mix it a little more to be sure. Patty your sausage into the size patties you desire. Fresh sausage will last 3 days in the refrigerator or should be frozen. (Sooner is better than later.)

Mixing Chart

  • 24 Lb. meat8 oz. Seasoningor16 tablespoons
  • 12 lb. meat4 oz. Seasoningor8 tablespoons
  • 6 lb. meat2 oz. Seasoningor4 tablespoons
  • 3 lb. meat1 oz. Seasoningor2 tablespoons
  • 1 1/2 lb. meat1/2 oz. Seasoningor1 tablespoon

    Making link sausage requires a sausage stuffer and natural casings. The meat prepared as above is ready for stuffing, however, you may want to increase the amount of water depending on the type of stuffer being used.

    Sausage Stuffer and natural casings are available at many stores near you or call Hi Mountain Jerky, Inc. at 1-800-829-2285, or view the Kitchen Aids avalible on our website.

    Hi Mountain seasonings work GREAT when making sausage with wild game.
    Remember that you need at least 30% pork.

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