Chevon(goat meat) would be similar to venison, so far as how you'd handle it for making sausage. Use it accordingly.

growernut ==

Hop on over to the Harvest Forum, for some folks who are in the "sausage making' category. They seem to have a lot of savvy about such things. "meat preserving, curing, etc."

Bejay

We've been making it for years out of old does and use pork fat with it. It makes a good sausage in casings and for patties. The old does, 7-8 years, take a lot of seasoning but the product is wonderful. Tom