Maranho de Serta

Maranho, or stuffed goat sausage, is one of the more unique foods in Portuguese cuisine, originating in the Serta region of Portugal.

Goat meat500 g1.10 lb
Rice, boiled500 g1.10 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Pepper2.0 g1 tsp
Paprika, sweet2.0 g1 tsp
Fresh mint, chopped1 Tbsp1 sprig
Parsley, chopped1 Tbsp
General purpose or potato flour50 g1.76 oz
White wine60 ml2 oz fl
Water60 ml2 oz fl
  1. Cook the rice.
  2. Chop the meat into thin slices.
  3. Mix meat with rice and all ingredients in a mixing bowl and let marinate for 2 hours.
  4. Stuff the contents into goat’s stomach.
  5. Place in a boiling water and cook at 80° C (176° F) for 35 minutes.
  6. Refrigerate.
For a stronger red color, cut the raw meat into 1” (25 mm) pieces, mix with 1.0 g (1/4 tsp) cure #1 and hold for 48 hours in refrigerator.

Available from Amazon in paperback and eBook format

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs