Notes from a Richmond Chef

Goat Sausage, Roasted Olives with Red Chile, Raisin Puree and Peanuts

Goat from Spring Gate Farm (Barboursville) is ground with a bit of pork shoulder and pork fatback to make this sausage. Since goat is a lean meat it’s necessary to add the pork so that it’s fat can help with emulsification. This creates the proper texture expected in a ground sausage. I’ve seasoned it with fresh garlic and baharat, an Arab spice blend that commonly includes allspice, cardamom, cinnamom, coriander, black pepper, cloves, nutmeg and paprika.

Each element plays a key role in completing this dish:

Goat Sausage - rich, savory, warm
Roasted Olives & Red Chile - briny, salty, spicy
Raisin Puree - sweet, smooth and creamy
Peanuts - crunchy texture, roasted

Foraged violets and chickweed garnish the dish. They add color and vibrancy, but also provide a fresh flavor that’s reminiscent of Spring. The violets are bright and floral while the chickweed adds a sweet and slightly peppery note.