Homemade Goat Chorizo Sausage (Chorizo de Cabra)
Chorizo sausage: the famously spicy, rich, Latin American sausage is easy to make at home, and a great way to spice up ground meat you might have for a change of pace. Traditionally chorizo might come in one of two different forms: dry, like salami, or soft/loose, as in Mexican chorizo like I’m going to describe here. Pork is the most commonly used, but lamb, and especially goat, both of which can have similar fat contents when ground, make delicious variations worth trying.
Goat Chorizo Ingredients
Loose chorizo is a bit different than other sausages you might make at home with our ground goat or lamb (try our lamb breakfast sausage or lamb and mint sausages too!) in that it includes added liquids. Specifically two liquids are added here: tequila, and vinegar—both serving the purpose of helping to tenderize the meat over time, which makes for tender, juicy sausage.
Besides the splash of tequila, you’ll need salt, cumin, dried marjoram, mild or hot chili powder and a pinch of cinnamon.
How to Use Goat Chorizo
- Simply cook it and use as taco meat for nachos, tacos, quesadillas and burritos
- Try your hand at making choriqueso, a rich cheese dip made from chorizo
- Mix the chorizo with soft queso quesadilla cheese and use to make traditional tamales
- Use it in soup, especially South American flavored ones like tortilla soup
- It’s great mixed with vegetables in simple sautés and vegetable mixes, especially with ingredients like squash and hominy
This recipe is by James Beard Award-winning Chef Alan Bergo. He’s a chef from Minnesota and author of The Forager Chef’s Book of Flora. Learn more about Chef Alan at foragerchef.com.
Looking to buy lamb or goat online? Shepherd Song Farm: Grass to table. We raise lambs & goats traditionally, humanely and sustainably. 100% Grass Fed, Pasture Raised, Never Confined, no Hormones, Grains or Animal Byproducts. Born, raised and processed in the U.S.A. Good for you and good for the environment.
Related Posts
Homemade Goat Chorizo Sausage (Chorizo de Cabra)
Equipment
- 1 mixing bowl
Ingredients
- 1 lb ground goat or lamb
- 1 tablespoon smoked paprika
- 2 tablespoons mild chili powder
- ½ teaspoon ground cumin
- ½ teaspoon fresh ground black pepper
- 1 teaspoon dried marjoram or ¼ teaspoon dried oregano
- Pinch of ground cinnamon
- Pinch of dried ground bay leaves (optional)
- 1 medium clove garlic grated
- 1 tablespoon red wine vinegar
- 1 tablespoon tequila
Instructions
- In a stand mixer or in a bowl, thoroughly mix all ingredients with the paddle attachment until wet and tacky, about 2 minutes.
- Refrigerate the sausage for a few hours before using. It will last a few days in the fridge, and can be frozen.
- Portion the sausage into 2-3 ounce patties and cook. It can be eaten medium/pink, or fully cooked and crumbled for tacos, etc.
Notes
Nutrition
