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Homemade goat or lamb chorizo recipe
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5 from 1 vote

Homemade Goat Chorizo Sausage (Chorizo de Cabra)

Spicy, delicious chorizo-style sausage made from grass fed goat meat.
Prep Time15 minutes
Resting Time8 hours
Total Time8 hours 15 minutes
Course: Breakfast, Main Course
Cuisine: Mexican
Keyword: Cabra, Chorizo, Goat, Sausage
Servings: 4 People
Calories: 335kcal
Cost: 10

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

The flavor will improve and mellow after resting for 24 hours.

Nutrition

Serving: 3oz | Calories: 335kcal | Carbohydrates: 1g | Protein: 19g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 83mg | Sodium: 69mg | Potassium: 298mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 865IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 2mg