Lamb or Goat Breakfast Sausage

Lamb or goat breakfast sausage recipe Everyone loves a good breakfast sausage, and homemade can be some of the best. It’s easy! Our lamb or goat breakfast sausage recipe is based on classic flavors, and with a couple pantry staples, you can be on your way to making your first batch of homemade charcuterie.

It’s straightforward, but there’s a few things to know. Chef Bergo usually encourages improvisation and cooking with what you have, but with sausage and other forms of charcuterie, it’s important to take an approach similar to baking–if you have a kitchen scale, it’s going to be your best friend. Unlike say, a sauce or soup where you can “shoot from the hip” a bit, sausages and charcuterie rely on relatively specific proportions and ratios of salt to meat, which, after a time, react with myosin in the meat protein to give the juicy, bouncy sausage bite we know and love.

Ground lamb or goat for dogs
Ground lamb or goat and a few pantry staples are all you need.

Once you understand that and how the meat reacts (you’ll notice a marked difference after it rests) to seasoning, you can and should play with your own spices and come up with combinations you like. But, Chef recommends starting with the proportions listed the first time you set out on your sausage making adventure. Once you have the basics down, some good variations on the basic flavors below might look something like this:

  • Substitute fresh grated ginger for the ground ginger.
  • Use fresh grated nutmeg instead of the ginger
  • Omit the maple and sage and add lightly toasted whole fennel seed for an Italian style sausage–great for gravies.
Chef Alan Bergo
Chef Alan Bergo

 

 

 

 

This recipe is by chef Alan Bergo. A chef from Minnesota, Alan is a culinary industry veteran, former executive chef of acclaimed Lucia’s Restaurant, and the Salt Cellar. Founder of the website Forager Chef, he’s best known as a respected authority on Midwestern foraging. Learn more about Alan and his hunt for mushrooms, wild and obscure foods at Forager Chef. 

Lamb or goat breakfast sausage recipe
After mixing, make sure to let the sausage rest for at least a few hours before cooking.

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.

Lamb or goat breakfast sausage recipe

Lamb or Goat Breakfast Sausage

Simple breakfast sausage made from grass fed lamb or goat
Prep Time5 mins
Resting Time4 hrs
Course: Breakfast
Cuisine: American
Keyword: Lamb Sausage

Ingredients

  • 1 lb ground lamb or goat
  • ½ teaspoon dried sage
  • 6 grams / 1 Tablespoon kosher salt
  • ½ teaspoon ground ginger
  • 1 teaspoon freshly ground black pepper
  • 1/8 teaspoon crushed red pepper flakes optional
  • 1 Tablespoon maple syrup or brown sugar

Instructions

  • In a stand mixer or by hand, mix all ingredients thoroughly until tacky, then refrigerate overnight or for at least a few hours before pattying and cooking.


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