Re: Goat sausage was Tallow

September 16, 2004

There are several recipes in the book Goats Produce Too! by Jane Toth, I am

thinking of doing this as well when we butcher the goats in a few months. If

you have another recipe, please share! TIA

Dona

Life is too short to eat grocery store cheese.

Re: Re: Tallow

At 03:35 PM 9/11/04 -0600, Bruce wrote:

> " Beef and Mutton Tallows are 50-55% saturated, about 40% monounsaturated and

>contain small amounts of the polyunsaturates, usually less than 3%. Suet,

which

>is the fat from the cavity of the animal, is 70-80% saturated. Suet and

tallow

>are very stable fats and can be used for frying. "

>

Yup, I saw that this morning when I pulled out Trusty NT. At least you

didn't have to quote the page number at me.

Sausage Sunday is delayed for a while (at least the " group " thing), but I'm

looking at doing some goat ... I'm thinking some sort of curry spices

(cumin most of all), plus coconut oil. Except the ground goat looks like

it's got a goodly amount of fat in it, so the coconut oil may just be for

flavoring. Like, the kind that's making me drool as I think of it.

MFJ

Everything connects. The Universe is not THAT chaotic. Beauty can

still be found in the most amazing places.

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