Sausage Time

Truth be told, for most of my life I have had an aversion to sausages. It started at an early age when watching Play School on television. Each episode had a part called ‘through the window’ where they would take the viewers to the outside world and show an educational type clip from a factory or the like. I remember one time it took us inside a sausage-making factory. Hello! What were they thinking? I remember being totally grossed out by a big pink mass of gunk being pumped into sausage skin. From that day on, and until fairly recently, I refused to eat sausages. (In retrospect maybe this is where my aversion to industrialisation of food all started.)

In recent years, as more palatable, gourmet type sausages have become available, I have gradually been learning to appreciate this food item. Not least during our summer holiday in Ireland this year. At the end of our 3-week trip we spent some time with our friends, Eddie & Tremayne, in Carlow. Eddie and Tremayne, who inspired us to keep hens in our small urban garden, have now taken things a step further themselves and have thrown a few goats into the equation. While we were staying with them we helped collect their second lot of billy goat kids – so cute – from a local farm, which they will rear with a view to having them end up on the table.

We were fortunate to be around to sample the meat from their first small herd of billies. Eddie set about giving us (the husband and I) a sausage 101 master class in sausage-making. The below pictures illustrate the process. Knowing what exactly went into these sausages, and knowing that it was all good stuff, made all the difference. I had no hesitation about eating these bangers, which were a far far cry from those awful things I had seen ‘though the window’ all those years ago. I may even have to get myself some sausage-making accessories now ;)


The lads get stuck in


Preparing the herbs and spices


Measurements noted on the kitchen’s black board


And here we go…goat meat & Merguez spiced sausage in the making




Time to sample…


Although this happy picture indicates otherwise, Tremayne hesitantly has a taste of the end result (she had grown rather attached to the goats)


Picking up the new kids at Elizabeth Bradley’s goat farm


A glimpse of some of Elizabeth’s amazing cheeses made from her goats’ milk – we bought some of her cheese at the farmers’ market in Carlow and it got devoured in no time.


Young Halley and Dylan see that the new billy goats settle in to their new home at Hawthorn Cottage

Merguez Spice Mix (by Christine Benlafquih)

1/4 cup sweet paprika
2 tablespoons ground fennel seeds
2 tablespoons ground cumin
1 tablespoon ground coriander seeds
2 tablespoons salt
1 teaspoon ground cinnamon
1 teaspoon cayenne pepper
3/4 teaspoon black pepper
4 teaspoons powdered sugar (optional)

One Comment

  1. Donna
    Posted August 10, 2013 at 11:22 am | Permalink | Reply

    Goat sausages?! Thats a new one on me! Looks and sounds amazeballs……..and the pics are too. You guys planning your own tv show soon?! x

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