Sausages ... thin from goat meat

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It so happened that a very young goat was formed. And in addition to it, of course, these intestines happened.

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They are very thin (this crane is less than a centimeter in diameter) and so delicate… thin.

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And here is the goat itself. So young ... fresh. Dream of a gray wolf, no less.

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And the fat tail is not from the kid. A mutton fat tail to make the minced meat juicy and soft. Let's cut it like that. With a knife into pieces.

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So…. Then, after all, in a meat grinder, through a grate with large holes ...

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We distill the meat into minced meat.

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Add spices to the minced meat. Little cumin, paprika, curry and a mixture of herbs of all sorts: basil there, hops of all suneli, oregano and other meat joy.

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Garlic. Crush a few cloves and chop finely.

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Then all this into the minced meat, that is, mix with the minced meat properly. Yes, don't forget about the salt.

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And you could start stuffing the sausages, but that's bad luck. The nozzle of the stuffing tube turned out to be too large for the intestines that had been prepared.

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So I had to invent a new device for a meat grinder from the usual funnel. Sausage filling.

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Look how neatly and deftly the gut stretched over the nozzle.

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And then ... then there are such ... not even sausages, but sausages turned out.

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True, after suffering for a couple of hours with these guts, I made sausages at all, I gave up this business. Firstly, my meat grinder, so to speak, "at the dacha" is primitive. The speed is very high and the minced meat was very frayed due to the thin outlet nozzle. And secondly, the intestines were torn now and then. Torment in general, not sausage.

It worked out nominally.
And I stopped manually preparing the intestines, now I buy ready-made ones, the quality is beyond praise.

I usually add meat before chopping, with sherry, like for corned beef, for three days, at least.
This improves consistency and shelf life.

And yes, with normal attachments, a meter of sausage is obtained in a couple of minutes.