• 07721690328

Chevon Sausage Rolls

Chevon Sausage Rolls

Last week I took to baking some goat meat sausage rolls for my family for lunch- the results being quite scrumptious!

I mixed 1 kg of goat mince with 8 tablespoons of mustard and 4 tablespoons of honey and chose to add some chopped red onions to half of the meat.

Seasoned with salt and pepper, I rolled out some lightly floured puff pastry and shaped the mince meat into 4 sausage shapes on top. I then rolled the pastry around each sausage and cut the pastry at the seams creating a perfect parcel.

A mixture of egg and milk was then washed over the pastry, acting as a glue to hold the seam, and adding a tempting glaze to the hot pastry as it came out of the oven.

A dashed poppy seeds over the red onion sausage rolls to recognise them, and popped them all in the oven at 200 degrees C For about 25 minutes.

The results were brilliant- all the sausage rolls got eaten and I’ve already had requests to make more.

Hopefully we’ll be at Dulverton Farmers market selling a variety of these flavours next month, so keep an eye out.

Sausages for the Summer bbq


Did we all feel it? The sunshine at the weekend? It may have been short, but it was most definitely sweet, as are the Sweet Chilli sausages that we now have available at Polly’s Goat Farm.

We have a range of gluten free burgers and sausages available, but recommend some of these for the summer bbq. We’re going to be selling on the website soon, but for now, find us on fb or pop an email through to the team and we can have tasty treats with you in 24 hours!!!! Happy summer……almost!

Sweet Chilli Burgers

Easter weekend saw the arrival of family and friends here on the farm, and what better way to welcome them all than to taste some new burger flavours. We experimented with three types of burger; Cumin & Sultana, Caramelised Onion, and Sweet Chilli. Here we share the recipe for the latter burger, with more recipes to follow.

Ingredients to make 12 good sized burgers:

1kg Quality Goat Mince

Chopped Chilli

2 tsp chilli flakes

3 tsp brown sugar

1 crushed garlic clove

2 tsp salt

1tsp Pepper

1 egg yolk

1 lemon

1 tbsp flour


Fry off the chilli, garlic, chilli flakes and sugar in a frying pan, and leave to cool.


Add to goat mince, along with the salt, pepper, juice of a lemon, and egg yolk and mix well. The mince can now be left on the side for a few hours to marinade, but if you’re pushed for time, you can go ahead and make the burgers now.

We used a burger size of about 80g, but its completely up to you and how hungry your guests are. Mould the mince into a round ball, and press onto a grill pan.


You can now dust the burgers lightly in to add extra crispiness, and cook under the grill or in the oven at 180C for 15-20 minutes until cooked through.


We served these burgers with a mint yoghurt side sauce, chunky thrice cooked chips and a side salad, but these burgers hold their own, so a traditional burger bun and a dollop of ketchup goes a long long way.


Happy cooking!

Pulled goat kebabs



  • 1 whole goat shoulder (about 1½ kg)
  • 750ml warm vegetable stock

For the marinade

  • 200g plain yogurt
  • zest ½ lime
  • ½ small pack coriander, stalks only
  • 2 tsp grated ginger

  • 2 tsp chilli powder
  • 2 tsp ground cumin
  • 1 tbsp brown sugar
  • 1 tbsp pomegranate molasses
  • 2 tbsp olive oil
  • 4 black peppercorns
  • 1 tsp smoked paprika
  • 1 tsp coriander seeds
  • Coriander seeds

For the coriander dressing

  • ½ small pack coriander, leaves only
  • 200g Greek yogurt
  • 20ml extra virgin olive oil
  • 1 tbsp tahini
  • Tahini
  • zest 1 lime
  • 1 garlic clove, minced
  • 2 tsp cider vinegar

For the pickled pomegranate seeds

  • 3 tbsp cider vinegar
  • 3 tsp golden caster sugar
  • 1 pomegranate
  • Pomegranate
  • ½ red onion, finely sliced
  • ½ red chilli, finely sliced

To serve

  • 6 flatbreads
  • ¼ white cabbage, shredded
  • mint leaves

1.Marinate the goat in a roasting tin the day before you cook it. Blitz all the marinade ingredients in a blender with 1 tsp salt, slather all over the goat, cover with cling film and put in the fridge.

2.The next day, heat oven to 160C/ 140C fan/gas 3. Remove the goat from the fridge 30 mins before you cook it to bring it to room temperature. Unwrap, then cover the roasting tin tightly with foil and cook for 1 hr, then add the stock, return to the oven and cook for a further 4 hrs, occasionally basting with the juices, until the meat is coming away from the bones and is easily pulled apart with two forks.

3.Pull the meat from the bones (which can be discarded) and set aside on a plate. Remove most of the fat, then pour a little boiling water in the bottom of the tin and use a whisk to scrape up any of the dark crust, incorporating the juices with the water. Return the meat to the roasting tin and cover with foil. Keep warm in a low oven until ready to use.

4.To make the pickled pomegranate seeds, combine the cider vinegar with the sugar and a pinch of salt in a bowl, stirring until they dissolve. Add the pomegranate seeds, red onion and chilli, and stir to coat.

5.To make the coriander dressing, combine all the ingredients in a food processor with some seasoning and blend until you have a runny green dressing.

6.Warm the flatbreads through on a skillet or griddle and serve topped with the cabbage and warm goat. Garnish with the pickled pomegranate mix, mint leaves and dressing.