Goat and Cumin - The Casing Boutique New Zealand
This recipe makes eight sausages per kilogram (2lb 3.72oz) of mixture, with each sausage weighing around 125g (4.40oz) before cooking.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at nz.thecasingboutique.com.
Ingredients
- 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
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