Goat Merguez | CUESA

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Goat Merguez

Source:

Alicia Jenish, Grand Café

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

Makes 10 (8-ounce) patties

INGREDIENTS

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

PREPARATION

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.

About CUESA

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