Goat Merguez | CUESA

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Goat Merguez


Alicia Jenish, Grand Café

This recipe was demonstrated for CUESA’s Market to Table program on April 20, 2013.

Makes 10 (8-ounce) patties


5 pounds goat shoulder, cubed
1 tablespoons garlic, minced
½ cup mint, chopped
½ cup parsley, chopped
2 tablespoons Spanish paprika
1 tablespoon coriander, toasted and ground
½ tablespoon cumin, toasted and ground
1 ounce lemon juice
1 preserved lemon, chopped
4 tablespoons kosher salt
2 tablespoons olive oil


1.    Combine all ingredients and let them marinate overnight, then grind with a meat grinder.

2.    Form into 8-ounce patties. Add olive oil to hot sauté pan. Fry patties over medium heat until cooked through, about 5 minutes per side.

3.    Optional: Serve with quick-pickled sliced cucumber and red onions and a dollop of goat’s milk yogurt.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »