Goat and Cumin


This recipe makes eight sausages per kilogram (2lb 3.72oz) of mixture, with each sausage weighing around 125g (4.40oz) before cooking.

- Sheep casings, 20-22mm or 22-24mm diameter

- 800g (1lb 12.22oz) boneless goat shoulder

- 200g (7.05oz) rendered pork back fat

- 60g (2.11oz) sea salt

- 100g (3.53oz) shallots, finely diced

- 80g (2.82oz) garlic, finely diced

- ½ teaspoon cracked black peppercorns

- 1 teaspoon ground cumin

- 1 teaspoon ground coriander

  1. Cut the shoulder into one centimetre (25/64 inch) cubes. Trim off any sinew or cartilage.
  2. Dissolve the sea salt in 1000ml (33.81oz) of water, and add the goat cubes. Leave to soak for six hours. This allows the meat to 'brine', adding flavours and extra moisture.
  3. Once soaked, drain off the excess liquid, and lightly pat until dry.
  4. Remove excess preserving salt from the casings and soak in lukewarm water. [See our Preparation Guide for details]. This allows the casings to relax and makes them much easier to handle.
  5. Mince the goat shoulder on a medium die and put in the fridge.
  6. Cut the rendered pork fat into one centimetre (25/64 inch) cubes, and mince on the same die. Then mix them through the goat shoulder meat, ensuring an even mix of fat to meat.
  7. Mix through the shallots, garlic, cumin, coriander and black pepper. Add 50ml of water.

For best filling results follow our guide for How to Make the Perfect Sausage.

Note: Before starting, inspect all work surfaces and equipment to ensure they are clean.