Jonathon Must have been that great cast iron skillet LOL, we’ll see if it duplicates in the next batch. As I mentioned about friends trying it, I gave a package after freezing it, and I mentioned no rendering and when he cooked it (I believe pan frying but I have no details) he too, had no rendering. Amazing. I love these type of adventures.

Thanks Jonathon. I pan fried the sausage in a cast iron skillet (my “go to” for the stove) on low heat actually. I could not believe there was no moisture in that skillet. The sausage really was great (Holly), beautifully brown. I was very surprised at no rendered fat, but it is very pleasant to experience a sausage patty that is not greasy. I thought I did something wrong lol.

Yeah, goat is lean. I will be going the route of adding pork fat, or mixing in some ground pork. I will have to read up on the other options you have suggested as they are new to me. I like to keep my food as “natural” as possible. I do appreciate the assist here.

I am just getting into sausage making. I have been smoking pork bellies for over a year using a wood fired offset grill/smoker. Last batch I used peach wood that turned out quite nice. I have a #22 grinder, sausage stuffer and 44 lbs mixer so I am ready to experiment. I have goat in the freezer to grind into brats so any advice is welcome. Since we have goats, I have been making cheese also which just seems like it might go good with brats.
Made one 6 lbs batch of breakfast sausage (before getting the mixer) and my question is, should I have added any water? I ground a pork shoulder and seems to have a nice fat cap, but nothing rendered out at cooking. However, it was delicious and browned very nicely! Friends who tried it thought it was perfect.

Thoughts anyone?