Dinner Dec 13, 2022
Note: Dried beans soaked overnight and mixed gourd soup made (and served) a day ahead.
Ingredients:
~1lb of bone in Goat Meat, separated and meat roughly diced
~1lb of ground Italian Sausage
1 Large Onion
3 Garlic Cloves
3 Bay Leaves
Low Sodium Chicken Broth
To Taste:
Salt Black Pepper Chili Powder Red Pepper Flakes Dried Oregano
Half of left over Mixed Gourd Soup
Heart of Gold Squash Buttercup Squash Mini Pumpkins Pumpkemon Apprentice Pumpkin Pie Pumpkin ~1lb of Carrots 1 Large Onion 4 Garlic Cloves 1 tablespoon Butter Whole Milk Low Sodium Chicken Stock Salt Black Pepper Chili Powder Red Pepper Flakes Apple Cider Vinegar
Directions:
Cook goat meat and sausage to a dutch oven until browned. Remove the meat and set aside for later (in fridge) leaving the drippings
Cook the onion in the drippings till it's softened
Add the garlic, rehydrated beans, goat bones, oregano, and bay leaves to the dutch oven and add enough stock to go a half an inch past the top of everything
Simmer till beans are completely cooked, remove and discard bones and bay leaves
Stir in your left over mixed gourd soup and the meat
Taste test and add any needed additional salt, pepper, oregano, chili powder, and red pepper flakes
Simmer for 15-25 minutes
Taste test when finished cooking and add any needed additional seasoning
Final Notes:
This was really good, for sure want to make again! I would have liked to use chorizo in place of the Italian sausage, but Luke liked it the way it was. The goat meat was nice for some different texture.
I can't remember if I added peppers (likely jalapeños) to the dish. If so, was likely cooked with the onion too because they were left over from something else.
Looks gross, but I promise it was delicious
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